I modified this recipe harvest week Newsletter abundant organic matter, and used it as a choice of frittata dinner this week with the leftovers for lunch or breakfast. It was simple, fresh and easy to prepare and a great way to pack a lot of vegetables in one meal!
Ingredients:
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
** Original recipe sausage (cooked and diced) and Cheddar cheese and sausages and I do not use the parmesan, but you can really spend a lot of different variations of this recipe.
Directions:
Preheat your oven to broil low. In a large ovenproof pan. Heat 1 tbsp tablespoon grapeseed oil and fry your garlic and onions for 2 minutes Add the vegetables of your and cook for 3-4 minutes. In another bowl, beat eggs and add your your S & P and your cheese. Mix well and pour into pan and stir around to get all mixed up. Then let sit until bottom is starting to cook (you'll see the egg starts to solidify on the sides of the pot) lifting the sides and let the raw egg drain at the bottom of the pot as you would a omelet. Then put the pan in oven (on LOW roast) and cook for 5-7 minutes and make sure it does not burn on the top, it will be a brown toast. Remove, let stand a few minutes, cut into wedges and serve for any meal of the day!
No comments:
Post a Comment