Seasonal Veggie Frittata
Who doesn’t love brunch?! This is the best way to use a classic dish and your favorite seasonal veggies.
Recipe
Servings: 4 people
Prep Time: 25 minutes
Ingredients
small handful of freshly chopped Parsley (optional)
Salt and black pepper
1/4 of cream (dairy or otherwise)
Olive oil
8oz of your favorite vegetables to sauté (example: mushrooms, onion, kale, peppers)
8 eggs
Instructions
Chop up your selected vegetables into small cutes and sauté them over medium heat until golden brown and let cool.
Preheat the oven to 400 degrees. Heat a 10 inch diameter oven-safe skillet over medium heat for 5 minutes. In the meantime, crack all of your eggs and separate the yolks and whites into different bowls. Try not to crack the yolks and mix the cooled vegetables in with the egg whites and cream.
Turn off the stove and pour your cream, egg whites, and vegetables into the skillet. Place your yolks carefully on top of the egg white mixture and put in oven.
Bake for about 3 minutes or until whites are no longer runny and yolks are set but not fully cooked through and serve immediately with salt, pepper, and parsley to taste.
Recipe Notes
Ingredients to prep ahead: The veggie sauté can even be leftover veggies from a prior meal! “Waste not, want not!”
