Frittata
Versatel dish that can be made ahead of time for convienent morning breakfasts.
Ingredients
Ingredients
- 8 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 each small onion, diced
- 1 each bell pepper, diced
- 1 each zucchini, diced
- 1 cup sliced mushrooms
- 1 cup baby spinach
- 1/2 cup shredded cheese of choice optional
- Fresh herbs such as parsley or chives for garnish (optional)
Instructions
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together the eggs, salt, and black pepper until well combined. Set aside.
- Heat olive oil in an oven-safe skillet over medium heat. Add the onion, bell pepper, zucchini, and mushrooms. Sauté for about 5 minutes, until the vegetables are slightly softened.
- Add the baby spinach to the skillet and cook for an additional 2 minutes until wilted.
- Pour the egg mixture over the sautéed vegetables in the skillet. Sprinkle the shredded cheese evenly on top.
- Cook the frittata on the stovetop for about 3 minutes, allowing the edges to set.
- Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is set and golden on top.
- Remove from the oven and let it cool for a few minutes. Garnish with fresh herbs if desired.
- Slice and serve the frittata either warm or at room temperature. It can be enjoyed on its own or with salsa, kimchi, hot sauce etc…
Notes
Variations:
Add 2 tablespoons pesto to eggs and omit salt
Add ½ cup small diced sweet potatoes to the vegetables and allow to soften.
Sautee sage and leek with other vegetables
Add 1 cup extra pre-cooked protein; chicken sausage, tofu, beef, pork or salmon to veggies. It's great way to use up extra leftovers!
Add ½ cup leftover rice, quinoa, millet etc… with vegetables.