Frittatas are an unsung hero in the kitchen. Frittatas make for eggcelent leftovers and are the perfect end of week meal prep to use up leftover veggies in the fridge.
Serve with toast, avocado and/or simple salad. Not just for breakfast, frittatas are a quick and nutrient dense lunch or dinner.
This basic frittata recipe is very versatile and you can swap in any substitution. Use up whatever veggies you have – spinach, broccoli, leftover roasted vegetables, green onions and fresh herbs like cilantro and basil. Frittatas with cheese is a must – goats cheese, sharp cheddar, a firm cheese like Parmesan or Manchego or dairy free “cheese”.
Here’s what you need and how to make:
- 6-8 whole eggs
- 1 bunch asparagus, end half trimmed off, cut 1” pieces
- 1 zucchini
- 1 red bell pepper
- 2 shallots
- 2-3 Tablespoons feta
- Avocado oil spray
1. Preheat oven to 350°.
2. In a medium skillet over medium-high heat, add asparagus, zucchini and shallots and cook for 3-5 minutes until tender and slightly brown. Add in red bell pepper and cook for 2-3 minutes. Remove veggies from pan.
3. Whisk eggs and add a splash of water or milk for fluffier eggs (optional).
4. Spray a clean pan with avocado oil, add in cooked veggies and top with feta. Bake for 15-20 minutes until eggs are set.
This recipe come from Registered Dietitian Madeleine Holloway. Schedule a 15-minute call with her today.