By Michelle Jenck, M.Ed. Health & Kinesiology, Wholly Healthy LLC
Prep Time: 15 minutes
Total Cook Time: 30 minutes
The Frittata works as a quick breakfast, lunch or dinner option. Packed with protein, it’s also a great way to fulfill that hard-to-meet recommendation for daily vegetable intake. Inspired by a “mix-and-match” frittata feature in Parade Magazine, this recipe has become a go-to for using up various leftovers. The hardest thing about this recipe is finding a pan that can be used on both the stovetop and in the oven. I use a 10-inch cast iron skillet that I bought from a flea market vendor at the Old Iron Show.
Number of servings: 6-8
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon olive oil
1 cup “mix & match” veggies – onion, spinach, pepper, mushroom, zucchini, and/or broccoli
½ cup cooked ham, chicken, sausage, or bacon (optional)
1 cup shredded cheese (try Tillamook Sharp Cheddar)
½ cup fresh herbs such as basil, chives, cilantro (optional)
1 tablespoon “flavor boost” – Dijon mustard, capers, sriracha or pesto (optional)
Top with salsa or sliced fresh tomatoes
Preheat oven to 350 degrees. In a separate bowl, beat eggs. Add salt and pepper and set aside.
Heat oil in skillet on the stovetop over medium heat. Add chopped veggies. Sauté for 1- 2 minutes. Add meat (optional) and sauté with veggies for 2 minutes. Add any additional optional ingredients. Sprinkle with cheese and pour egg mixture over the top, covering the pan evenly. Cook for 2-3 minutes, pulling edges back to allow uncooked egg to run underneath. Transfer skillet to preheated oven and bake for 15 minutes or until just set. Let stand 5 minutes. Can be eaten warm or cold. Tastes great topped with salsa or fresh sliced tomatoes.