Vegetable Frittata
Ingredients:
- 1 dozen eggs (or 6 whole eggs and 1 cup egg whites)
- 1 small onion, thinly sliced
- 1 5-ounce container sliced shiitake mushrooms
- 1 zucchini thinly sliced
- 1 cup cherry or grape tomatoes, halved
- 2-3 big handfuls fresh baby spinach
- 2 cloves garlic, minced
- 1/4 cup half & half
- Salt and pepper to taste
- 3-4 ounces goat cheese
- 2 teaspoons fresh thyme, minced
- Olive oil for cooking
Instructions:
- Preheat oven to 375 degrees F.
- Heat a couple TBSP olive oil in a large skillet.
- Add all veggies including garlic and sauté on medium heat until veggies are just tender. Avoid browning veggies.
- While veggies sauté, crack the eggs into a large bowl, add the half & half and season with about 1/2- 1 teaspoon salt and a few cracks of freshly ground black pepper. Whisk to combine thoroughly.
- When veggies are just cooked through, turn off the heat. If cooking in the same pan, be sure to check that the bottom of pan is well oiled, if necessary, adding 1 more TBSP of olive oil to coat the bottom of the pan. Alternatively, you can use olive oil cooking spray to coat bottom of pan, pushing veggies around to make sure pan is well coated.
- Pour egg mixture over veggies, making sure veggies are evenly distributed.
- Break goat cheese into small chunks and drop evenly on top of egg/veggie mixture.
- Sprinkle top with some thyme.
- Place skillet in oven and bake for around 30-45 minutes or until eggs are set. Let cool 10 minutes, slice and serve!
*You can also bake this in a half sheet pan lined with parchment paper for easy clean up and serving or in a pretty oven safe baking dish. Enjoy!
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Recipe by Elizabeth Jackowitz Instagram: @a.littlehealthier |
