I modified this weeks recipe from Abundant Harvest Organics Newsletter, and used this frittata as a dinner option this week- with leftovers for lunch or breakfast. It was really simple, fresh, and easy to prepare- and a great way to pack a lot of veggies into one meal!
1/2 onion, diced
1 clove garlic, minced
1 red bell pepper, diced
1 crown broccoli, chopped
6-8 mushrooms, diced
2 huge handfuls fresh spinach, chopped
10 eggs, beaten
1/4 tsp sea salt
1/8 tsp pepper
1/2 cup cheese, parmesan or cheddar
**The original recipe called for sausage (cooked & diced) and for cheddar cheese as well, I opted for no sausage and to use parmesan, but you could really use a lot of different variations with this recipe.
Preheat your oven to a low broil. In a large oven proof skillet, heat 1 TBSP grape seed oil and saute your garlic and onion for 2 minutes. Add all your veggies and let them cook for about 3-4 minutes. In a separate bowl, beat your eggs and add your s & p and your cheese. Mix well and pour into skillet, stirring everything around to get it all mixed up. Then let is sit until the bottom begins to cook (you will see the egg starting to solidify around the edges of the pan) lift up the sides and let the uncooked egg drain to the bottom of the pan like you would an omelette. Then, put the whole skillet into the oven (on LOW broil) and let it cook for 5-7 minutes making sure it doesn't burn on top, it will get a toasty brown. Remove, let it rest for a few minutes, cut and serve in wedges for any meal of the day!