Power Greens Frittata
You're probably all nursing post-Easter sugar/chocolate hangovers right now, and simultaneously seeing all those gym ads reminding you that summer is just around the corner. This recipe is something that is going to both make your tastebuds and your body happy!
For a girl who loves to cook, I can be extremely lazy and prefer convenience over elaborate. Lately, I've been making a big effort to cook mostly at home for health and budgetary purposes. I'm creature of habit in that fact that I don't mind eating the same things a few days in a row, and I value meals that get me as many nutrients and veggies in as possible.
One of my friends mentioned that she loves making frittatas because they last her for several days and they're an easy/healthy meal to make when you need to clean out your leftover veggies from the fridge. I'm all about that, but I was a bit hesitant. For all that frittatas are touted as super-easy and quick, I was weirdly intimidated by them.
Turns out, my nightmares of dried crusty eggs or a runny eggy mess in my cast-iron were not to be worried about. Frittatas are totally flexible and pretty fool-proof! I undercooked my first batch, but just popped it back in the oven and it set just fine. I also erred on the side of over-cooking the eggs, but the milk and cheese keeps it all delicious and moist enough.
I had some bell peppers in the fridge that were starting to look a little sad, so this was the perfect opportunity to use them up. I've also been using baby spinach in nearly every meal I eat or smoothie I drink, as I find that my energy and autoimmune issues fare better when I have lots of power greens in my system.
So, baby spinach, kale, arugula would all work in this frittata too!
Then of course, I can't forget my healthy fats! Coconut oil for the pan (or olive works too!), and then I sliced up a little avocado rose to top it all. Eggs and avocado go together like peanut butter and jelly to me, so it's a match made in heaven.
Let's get on with it, yeah?
Power Greens Frittata
Makes ~6 servings
You can substitute whatever veggies or oil you want instead- just keep quantities similar!
1 Onion, diced
1 small Green Bell Pepper, diced
1 small Red Bell Pepper, diced
8-10 Mushrooms (I used mini portobello), diced
1 handful (~1 cup) of Baby Spinach
2 tbsp Chives, chopped
7-9 Large Eggs (I used 7 XL eggs, use as many as needed to cover veggies in skillet)
1/4 cup Milk (any type)
1/2 to 1 cup of Shredded or Grated Cheese (I used Parmesan & Reggiano)
2-3 tbsp of desired oil (I used coconut, you can use olive or others)
Seasonings- I used:
2 Garlic cloves, crushed or minced
1 tsp of each: Paprika, Turmeric, Crushed Red Pepper, Sea Salt
1. Preheat the oven to 400ºF. Grease a 10-12 inch. oven-proof non-stick skillet (I prefer cast-iron!) with coconut (or other) oil. Heat skillet over medium heat, and add in all chopped veggies (sans chives) and sauté.
*TIP: if you are using quick-cooking veggies like bell peppers, add those in a bit later than other slow-cooking veggies like onions.
2. Add in desired seasonings (don't be shy, remember this seasoning is for the eggs too) and cook until slightly under the tenderness you want in the frittata when finished. Spread the veggies evenly in the skillet.
3. In a mixing bowl, whisk the eggs. Add in the milk and cheese. Pour egg mixture evenly over the veggies in the skillet (mixture should coat all veggies), add chives, and cook on medium heat for about 2 minutes until you see the eggs start to set at the edges of the skillet. Optional: you can sprinkle a little extra cheese on top of mixture if you wish (YES).
4. Transfer the skillet from the stovetop to the preheated oven. Bake for 10-12 minutes until eggs are set.
*TIP: to check if done, cut a small slit in the center of the frittata- if the eggs are still runny/raw, keep cooking. If set, pull the skillet out of the oven.
5. Cool frittata for 5 minutes, and then slice and serve. If making enough for leftovers, put in an airtight container when completely cool, and refrigerate for up to a week.