Vegtable Frittata
We’ve been on a frittata kick the past several months after I learned how to make this easy and nourishing meal. Why do I love this dish? It contains healthy protein, fats and lots of fiber, which makes it a satiating and blood sugar balancing meal. You don’t need to follow the recipe exactly but rather you can use any vegetables that you have in your fridge that are easy to sauté, such as asparagus, mushrooms or even finally chopped broccoli. This has become a favorite to make for dinner the night before we’re leaving for a trip as well as weekend brunch. If you happen to have leftovers, this frittata makes the perfect easy breakfast or lunch (served with a side salad). I’ve even brought it with me on a plane for breakfast.
You can add a piece of gluten-free or sour dough bread, depending on your dietary preferences and even some avocado.
VEGTABLE FRITTATA
Ingredients
- 10 Eggs
- 1 tsp Sea Salt
- 1 tsp Black Pepper
- 1 tbsp Extra Virgin Olive Oil
- 2 cups spinach Leaves (chopped)
- 1 Red Bell Pepper (chopped)
- 1/2 cup Goat Cheese
- 1 cup Cherry Tomatoes (halved)
- 2 tbsp Herbes De Provence
- 1 Sweet Onion (diced)
- Optional: cooked breakfast sausage (chopped)
Instructions
- Preheat oven to 400°F (204°C).
- Whisk the eggs, seasoning and cheese (optional) together in a mixing bowl and set aside.
- Heat the oil in a large cast iron skillet over medium heat. Add the onions and saute for a few minutes until they start to caramelize.
- Add the kale, pepper, and tomatoes. Cook for 5 to 7 minutes, or until the spinach is wilted and peppers are tender. Pour the whisked eggs into the pan with the vegetables and let the eggs begin to set for about 30 seconds, before gently stirring with a spatula to ensure the vegetables are well incorporated into the eggs.
- When you start to see a brown "crust" form on the edge of the pan transfer the skillet to the oven and bake for 12 to 15 minutes, or until the eggs have set.
- Remove the skillet from the oven and let sit for about 5 minutes before cutting into wedges. Serve and enjoy!
Notes
- You can use any veggies you have on hand so it's also a great meal to clean out your fridge. Swap kale or another leafy green if you don't have spinach on hand.
- This meal is a great for dinner, lunch or breakfast and tastes even better then next day.
- Serve with a clean gluten-free or sour dough toast, avocado and additional salt & pepper.
- Want more flavor? Add a clean/minimally processed hot sauce. A few of my favorite brands include: Cry Baby Craigs, Sieta, Yellow Bird and Sky Valley.