Veggie Frittata is a wonderful dish that’s so quick and easy to prepare any time of the day for any meal. I used to call it Pizza Eggs or Pancake Eggs. It’s great to serve for brunch, for a quick breakfast or even dinner! Frittata’s are wonderful way to add heaps of veggies into a meal.
Another wonderful egg dish that is a family favorite and can be prepared the night before and heated in the morning is our strata. It’s great for special occasions or holidays like Easter. Strata is a great dish for a crowd.
Watch our fun recipe video with a special guest Curry Girl!
Veggie Frittata Ingredients:
2-3 Tbsp. water
¼-1/3 C Sweet onion, shallots, or spring scallions finely chopped or a combination of all three.
1 clove fresh garlic minced
1 ½ C chopped vegetables* (see suggestions)
Salt and Pepper to taste
3 Tbsp. ghee, coconut oil, or butter
¼ C grated cheeses, Jack, Smoked Gouda, Cheddar, Feta, Pecorino Romano (optional) Use one or a combo of your favorites.
Suggested vegetables and other additions:
1-2 cups finely chopped greens: spinach, Swiss chard, collards, broccoli, zucchini, mushrooms, tomatoes. Crumbled sausages or bacon.
Veggie Frittata Method:
Pre-heat skillet on medium heat.
In skillet, melt butter or ghee.
Add onions and garlic and cook for 1 minute.
Add chopped vegetables and cover for 1-3 minutes until vegetables are soft and wilted. Keep them vibrant green.
In a medium sized bowl, mix eggs and sea salt well.
Add eggs to vegetables and cover. Cook until set and desired consistency.
Top with grated cheese, avocados, even salsa and serve.