Vegetable Frittata


Preheat oven to 425 degrees

Thinly slice:

1/2 small red onion
3 - 4 small red, yellow and orange sweet peppers
1/2 cup red cabbage
3/4 cup of baby spinach

*almost any mix of veggies will work here (broccoli, tomatoes, etc.)

Lightly saute all your vegetables in a skillet with 1 TB. of olive oil until slightly golden except the spinach. (I like to let them brown on one side and turn only once) 
Toss in the spinach and remove from the pan. Set aside.

Crack into a bowl:

6 - 8 organic eggs and lightly beat with a fork.

Grate 1 - 2 oz. of parmesan cheese and set aside.

Slice 1/4 cup of mixed olives and set aside.

Add 1 TB. more olive oil to the skillet and pour in the beaten eggs. Cook until the edges start to get firm - or for about 2 minutes.

Place skillet in the preheated oven for about 5-7 minutes. Take out the skillet and spread the sauteed vegetable evenly on top. Add the mixed sliced olives and the freshly grated parmesan cheese.

Return to the oven and bake for another 5 minutes or so until the eggs are set and the cheese is lightly golden and melted. (the center should be firm to the touch)

Loosen with a spatula and slide onto to a flat dish. Add freshly ground pepper and a pinch of salt. Slice as you would a quiche and serve with warmed marinara on the side. Enjoy!

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