A Nutrient-ful Frittata

Photo by OksanaKiian/iStock / Getty Images

This makes such a satisfying weeknight dinner: less than 30 minutes to the table and it’s a powerhouse of nutrients and protein! And our Fresh Frozens make it a cinch to put together, eliminating virtually all of the time-consuming prep work. Serve the frittata with some grilled bread and/or a green salad with avocado and a nice glass of wine, if you are so inspired!

Serves: 6 as a light main or brunch dish Cooking time: 20-25 min.

Ingredients

  • 2 tablespoons extra virgin olive oil

  • 1 large clove garlic, chopped

  • 1 cup frozen fire roasted pepper & onion strips

  • 3/4 cup frozen chopped kale

  • 3/4 cup frozen peas

  • 8 large eggs

  • 2 tablespoons milk (whole or lowfat)

  • 1.5 teaspoons salt

  • .75 teaspoon freshly ground pepper

  • 1 teaspoon Tabasco sauce (optional)

  • 3 tablespoons of chopped parsley

Optional

Instructions


- In an oven-proof skillet, heat the olive oil at medium heat; add the garlic and cook for 10-20 seconds, add the frozen peppers and onions and saute for 2 minutes; then add the kale. Cook until the the moisture from the vegs has evaporated (4.-5 min.). Add the peas and and cook an additional minute, then take the pan off the heat. Allow vegs to cool for about 5 min. while you complete the next step.


- Beat the eggs in a large bowl. Stir in the milk, salt, pepper, Tabasco (if using), and parsley. Add the veg mixture to the bowl and wipe out the skillet thoroughly. Turn on the broiler to preheat.

- Heat the remaining tablespoon of olive oil in the skillet on medium high heat. When the oil is hot add the egg and veggie mixture and tilt pan around until it is evenly distributed. Smooth the top with a spatula.

- Reduce pan heat to low and cook the egg mixture for about 10-12 minutes, running a spatula underneath the edges of the frittata from time to time to discourage sticking. Do not allow the bottom to burn. When the frittata is a light golden and set on the bottom, place the skillet under the broiler (not too close to the heat) for 1-3 minutes, keeping a close eye on it so the top doesn’t burn. When the top turn golden and puffs slightly, remove the pan from the oven. Top with the feta cheese, if using. Let the frittata rest for 3-5 minutes.

- Loosen the edges of the frittata with a spatula. Slice into wedges in the pan and after plating, drizzle the wedges with the Tomato & Thyme Flavor Burst, if using.

Serve with grilled or toasted slices of bread. You can serve the frittata hot or at room temperature. Leftovers make a great sandwich filling!

recipesAnjali Guptasauce, onion, Elli & Manos, kale, roasted peppers & onions, eggs, peasComment