Want an EASY, balanced meal that can be enjoyed at any time of day by grownups AND kiddos?
Try this veggie frittata recipe and serve it with a spinach salad and fresh toasted bread (and olive oil or butter and mimosas of course)! It's my GO TO for weekend brunch play dates.
Use any veggies you may have in the fridge. One of my favorite combos is left over sweet potatoes and broccoli with goat cheese. Add bacon, sausage or (my favorite) chorizo if you've a hankering for meat.
For this particular frittata I used, tomatoes, broccoli, peppers and zucchini and fresh basil.
Another benefit to this recipe is that everyone (regardless of how many teeth they have) can gobble it up because it's eggs and soft sautéed vegetables.
TBS extra virgin olive oil
2 tsp chopped garlic
1/2 zucchini cut into half moons
1 small head of broccoli
2 handfuls of cherry tomatoes
1/4 cup chopped fresh basil
1 red pepper chopped into bite size pieces or 5-6 mini peppers sliced
1 small container (1/2 pint) egg whites
3/4 cup Parmesan cheese
Salt and pepper to taste
Heat oven to 350 degrees.
Heat sauté pan (use one that can go in the oven if you can) over med high heat. Add 1 TBS olive oil. Sautee broccoli until soft and bright green. Add zucchini, peppers and then tomatoes to pan. Sautee until soft.
In a medium sized bowl add egg whites, eggs, basil, Parmesan and salt and pepper. Wisk until thoroughly mixed.
Add egg mixture to sauté pan with veggies and stir gently until well combined.
Transfer sauté pan to oven and bake for approximately 15 minutes. The top of the frittata will be bubbling and starting to brown (slightly) around the edges when done.