Weight & Wellness
575

Garden Frittata

 

 

I love frittatas.  They are healthy. They can be crammed with all manner of colorful vegetables.  They can be served for breakfast, lunch, or dinner. They can be served hot, warm, or cold (straight from the fridge, if you're my husband).  They can be a main dish, a side dish, or cut into bite sized pieces and served as an appetizer.  You don't really need a recipe to make them - just use whatever you have.  That is how the following frittata was born; I just used whatever I had nearby.

I grabbed three peppers - a red, a green and an orange - one zucchini, a few leaves of swiss chard, and a few basil leaves from the front porch garden.  The rest of the ingredients were from the kitchen.  I'll give you the recipe, but feel free to make substitutions.  

 

Ingredients:

 

Butter and olive oil, or nitrite-free bacon fat and olive oil

1 russet potato - thinly sliced

3 bell peppers - chopped

1 onion - chopped

1 medium zucchini - shredded 

a few tender leaves of swiss chard (or any green) - chopped

3 cloves garlic - chopped

a few fresh basil leaves

6 extra large eggs (preferably farm eggs)

black pepper, salt

(leftover grass-fed grilled steak)

(a bit of frozen organic corn)

cheese, thinly sliced, for the top (I used Kerrygold Blarney Castle)

 

Beat eggs in medium bowl with some fresh ground black pepper and a little salt if you use it.

Heat a 14" cast iron pan.

While pan is heating, prepare vegetables.

When pan is hot, add enough cooking fat (whichever you choose) to generously coat the bottom of the pan, when fat shimmers, add the sliced potato, let cook a few minutes then add the peppers, cook another minute or two, then add the onions.  Cook until the vegetables brown in spots and soften.

Stir in the shredded zucchini, the swiss chard, the garlic, and the basil.

You can set the mixture aside, at this point and finish it later, or to continue, add the leftover meat, if you have any, a bit of frozen corn, stir, then pour the eggs over all, top evenly with the sliced cheese and cook about five minutes or so, until the eggs set on the bottom.

Place pan under the broiler (on low) and broil an additional five or six minutes, or until the top is browned and bubbly and the eggs are set.  The eggs will continue to cook after you remove the pan from the oven.

 Let sit a few minutes, then serve.

 

note:  this makes a thin frittata, if you like it thicker, use a 12" pan or just add a few more vegetables and two or three additional eggs.

 

also note:  I sprinkled homemade nitrite-free bacon bits over the cheese.