Vegetable Medley Frittata
By: Dr. Sarah Granite
Every time we go out to breakfast I want eggs. And bacon. And coffee. My eyes scroll down to the omelette choices as my mind drools at the possibilities. Avocado, tomato and feta. Spinach, mushroom, and asparagus. Everything sounds so good! And then I see the prices. If I want 4 vegetables/cheeses/bars of gold in my omelette, that will be $12. $12?!? All I can think about is how easily, and much more economically, I can make the same dish at home… and with as many vegetables as I want! Stop trying to keep me in a 4-ingredient-maximum box, breakfast place.
Don’t get me wrong, I love going out to breakfast. In fact, it’s the first thing I think about when I wake up on a Saturday morning. My husband doesn’t even say “good morning” to me anymore on weekends. Instead his first words to me are “Station Diner?” (that’s our favorite place to have breakfast, in case you couldn’t guess). Those words get me so excited, and make it easy to pop out of bed (on weekdays this does not happen).
But sometimes it’s nice to just stay home in your pajamas and make breakfast your way. Not only does this allow you to customize your meal, you also know exactly what went into your food, unlike at a restaurant. Plus sometimes it snows 72″ in 18 days and you can’t leave your house. Either way, homemade frittatas might be on the menu.
So when you can’t justify spending $12 or more on an omelette that serves one person, try this frittata recipe instead. You will end up with not one, but 8 servings, which are great re-heated in the toaster oven for up to 3 days. Just warm them, throw them on a bed of baby spinach, and add some bacon if you’re feeling carnivorous. Take that, expensive diner!
Yield: ~8 servings
Temp: 350 degrees
Prep Time: 20 min
Cook Time: 45-50 mins
INGREDIENTS
- 10 cage-free eggs
- 1 zucchini, diced
- 1 red onion, diced
- 1 red pepper, diced
- 1.5 cups baby bella mushrooms, diced
- 5 garlic cloves, chopped
- 4 tbsp fresh thyme leaves, chopped
- 8 medium-sized red-skinned potatoes
- 4 cups baby spinach (1/2 cup per serving)
- 1/2 cup water
- Grass-fed butter for sauteing
DIRECTIONS
- Preheat oven to 350 degrees.
- Dice potatoes into small pieces, leaving skin on. Saute until soft. Set aside.
- Saute zucchini, onion, pepper, mushrooms and garlic about 7 minutes, or until soft.
- Using a 12-inch cast iron pan, layer potatoes on bottom, followed by vegetable mixture.
- Crack eggs into a large bowl, adding 1/2 cup water. Beat until evenly mixed.
- Pour egg mixture over potatoes and vegetables, adding thyme on top. Place pan in oven.
- Bake frittata for 35 minutes, or until top is almost solid and a knife comes out clean.
- Place frittata under broiler for 3 minutes to brown top.
- Let cool 10 minutes before cutting into servings. Serve atop 1/2 cup baby spinach per serving.
