I made this frittata the other night for a last-minute throw-it-together dinner. My friends, if you have eggs, vegetables, and maybe some bread and herbs, you have dinner. With all the work being done around the house, and still trying to squeeze in family time right now, making dinners that require lots of prep time isn’t possible every night. Oddly enough, on nights when I figure out dinner just as I’m about to start cooking, the meal always turns out amazing! This frittata is a great example of that; nutritious eggs, flavorful veggies, and immune boosting herbs. I think I got 8 slices out of my 12 inch cast iron skillet, and just one made it to the next morning – it was that good! The great thing about egg dishes is that you can literally throw anything into them and they come out tasty. Simply look in your fridge and see what needs used up, such as broccoli, bacon, cheese, leeks, potatoes, tomatoes, spinach, feta, goat cheese, squash, and throw it in a pan then cover it with some eggs; et voila, dinner! See my exact recipe below. Note – if you’re making the potatoes as well, do these first then simply drop the heat when you’re ready to start making the frittata. Enjoy!
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Simple Veggie Frittata
Makes 8 thin slices (thicker slices if using a skillet smaller than 12 inches)
7 organic free-range eggs
1 cup organic heavy cream
2 tbsp organic grassfed butter
1 cup shredded grass fed cheddar cheese
1/2 organic bell pepper, small diced
1/2 organic red onion, small diced
1 handful organic spinach, chopped
2 slices organic black forest ham, chopped
1 handful fresh parsley, chopped (optional)
Salt & pepper
Preheat oven to 350 F.
Crack eggs and mix heavy cream and lots of salt and pepper (about 1 tsp salt, 2 tsp pepper) together in separate bowl and set aside.
Set medium sized, OVEN SAFE skillet over medium-high heat and melt butter.
When butter is bubbly add bell pepper and red onion and sauté for a minute.
Add spinach and ham and cook for another minute.
Pour in egg mixture then add half of the cheddar cheese and stir everything around. Immediately after stirring everything, turn off stove top and put skillet into oven.
Bake for about 25-35 minutes, watching carefully.
When frittata just begins to turn golden brown on the top, it is ready to come out. Insert a knife or toothpick to make sure no uncooked egg remains.
Remove from oven then top with remaining cheese, and fresh parsley (optional).
Enjoy with a simple salad, fruit, bread, or potatoes (my recipe below).
Oven Roasted Potatoes
5 medium to large sized organic yellow potatoes, skin on, 1 inch diced
3 tbsp olive oil
1 tbsp onion powder
1 tbsp garlic powder
1/2 tbsp chili powder
1 tsp salt
2 tsp pepper
Preheat oven to 400 F.
Thoroughly wash, dry, then dice potatoes into 1 inch dice, leaving skin on.
Line jellyroll pan with parchment paper, then lay potatoes on it.
Drizzle olive oil over potatoes, then seasonings (it’s hard to over-season potatoes, don’t skimp on seasonings).
Toss to coat potatoes.
Bake for about 20 minutes, or until potatoes are deep golden on most sides and soft in center.
Kitchen utensils I used for this recipe: