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Classic Garden Frittata

I pulled together a really nifty frittata made from organic eggs we bought at the Farmer’s Market, green onions, baby portabella mushrooms, kale leaves and grape tomatoes.  A frittata, is an Italian crustless quiche really or maybe it is like a giant unfolded omelet. In any case, it is a really quick and easy dinner, lunch, brunch or breakfast. All it takes is some eggs and milk (I use Almond milk exclusively, but any milk will do) and some fresh chopped veggies and a frittata can happen.

Coconut oil, green onions, baby portabellas and fresh kale leaves… sauteed down a bit.

I love a good frittata, plus I am always looking for ways to eat more kale. For this one I sautéed scallions, baby Bella mushrooms and kale in some coconut oil to get started. Not into kale? You can substitute spinach or some other green vegetable like asparagus or broccoli. I used an oven ready skillet to do my sauteing so it could easily go from stove top to the oven which I preheated to 350º degrees Fahrenheit. Once the greens and mushrooms become tender I like to toss in some grape tomatoes, they add both great fresh flavor and striking color.

I quartered the grape tomatoes lengthwise and tossed them into the pan and let them saute a minute or so as well before pouring in the egg mixture.  The vibrant combination of the tomatoes with the brilliant kale is really beautiful and they bring a healthy dose of lycopene to the table as well.  While the tomatoes tenderize in the pan, whip up the eggs with almond milk or milk of your choice, about half the shredded cheese with a pinch of sea salt, a pinch of chipotle pepper flakes for zip and about a tablespoon of dried or fresh shallots. I used my NutriBullet to whip up my eggs, but a good stick blender would do also.

Pour the egg mixture over the vegetables. Once the eggs go in, it looks like a party waiting to happen!  Isn’t that gorgeous!? To make it even better, it is topped with more of that scrumptious blend of Italian cheeses: Fontina, Asiago, Pecorino Romano, Provolone and Mozzarella. You can use any combination of cheeses or even a single cheese such as a Mild Cheddar or Monterey Jack. If you are lactose intolerent, you could even use vegan cheeses.

The finished frittata is golden brown and delicious, just slice it into eight servings with a pizza cutter to serve four to eight people. All you need is a nice salad to round it out and it is a perfect light meal that is super good and so simple. I think the secret is the farm fresh organic eggs.

  • 6 Large Farm Fresh Eggs
  • ½ C Almond Milk
  • Sea Salt or Pink Salt to taste
  • Pinch Chipotle Peppers
  • T Dried Shallots
  • 1 C Shredded Cheese
  • 10-12 Grape Tomatoes
  • 1 Handful Kale Leaves, Chopped
  • 2 Scallions, diced
  • 4 oz Sliced Mushrooms
  • Coconut Oil (for cooking)
  1. Saute scallions, mushrooms and kale in a bit of coconut oil using an oven ready pan until tender.
  2. Quarter and toss in some fresh grape tomatoes and allow to soften.
  3. Whip eggs, milk, and ½ cup of cheese with salt, chili peppers and shallots in a blender.
  4. Pour egg cheese mixture over sauteed vegetables and top with remaining ½ cup of cheese.
  5. Bake at 350º for about 25 minutes give or take depending on your oven. Serve hot!

Enjoy!

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