Veggie Frittata

Guest is Jill Dahan

www.jilldahan.com

 

'Live Life On the Veg' Frittata

 

Serves 6-8

 

1 tsp avocado oil or butter 

10 large responsibly laid eggs

4oz mild soft goats cheese

2 tsp dried herbs or 1/4 cup fresh (like thyme, oregano, basil)

1/2 to 3/4 cup crumbled sheep feta or manchego or any other tasty cheese you have on hand

2 cups roasted or sautéed chopped veggies (like onions, peppers, mushrooms)

3 cups fresh baby spinach or kale

 

Grease a 9 or 10 in. round or 10x13 in. pan and preheat the oven to 375F. Beat eggs and goats cheese on high speed in a blender until combined.  Add in herbs and pour into the prepared pan. Reheat roasted veggies in a pan and stir in spinach until wilted.  Arrange veggies over the egg mixture and sprinkle with the tasty cheese.  Bake for 25-30 minutes just until set in the center.  Remove, cut into wedges, and serve hot or at room temperature. 

 

* Frittata can also be made ahead and chilled or frozen UNCOOKED. To serve, thaw if frozen overnight and bake as directed above. Add an additional 5-10 minutes baking time if chilled.


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