Rustic Frittata
Fresh vegetables and crispy garlic make this vegetable frittata my go-to for a last-minute dinner idea. When you don’t feel like a salad, grab whatever veggies you have in your fridge and whip up this beautiful, high-protein, feel-good dish. Keep in the fridge and enjoy for breakfast!
Time
Prep: 15 minutes
Cook: 20-30 minutes
Ingredients
3 tbsp olive oil
1/2 small onion, diced
3 cloves garlic, peeled and sliced thin
1 red bell pepper, sliced or diced
1 green bell pepper, sliced or diced
3 small Yukon gold potatoes, cut in half
3/4 cup shredded cheese (cheddar blends)
7 large eggs
1/4 cup milk
3-4 fresh basil leaves, chopped
3 sprigs of fresh Italian parsley, chopped
Sea salt, fresh ground pepper and cayenne pepper to taste
Optional toppings: avocado, goat cheese, more fresh herbs
Directions
Preheat oven to 350 degrees F.
Place the potatoes in a bowl 1/3 full of water and microwave for 4 minutes. Drain and slice the potatoes 1/4 inch thick. Set aside.
Whisk (or blend in the blender) the eggs and milk, with a dash of salt.
Heat the oil in a cast iron pan. Add the onion and sauté for 2-3 minutes over medium-high heat. Add the garlic and sauté another 2 minutes. Add the peppers, season with salt and pepper and cook 3 minutes. Push the veggies aside and place the potatoes face down on the bottom of the pan until there is a single layer of potatoes on the bottom, covered with the sautéed veggies. Sprinkle the basil and parsley. Cover evenly with the cheese.
Pour the egg mixture into the pan and bake for 20-30 minutes. To check if the eggs are cooked, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for 5 more minutes.
Top with goat cheese, avocado or other favorite fresh herbs!