Veggie and Cheese Frittata

I’ll never forget the first time I heard the word Frittata in the recipe world.  I was sure it was something that would be way too fancy and difficult for this girl to make.  But I have since found out that is not the case!  Instead, it’s actually a very easy way to make a fancy looking breakfast.

So what is a frittata?  I like to think of it as an open faced omelette, or a quiche without the crust.

Frittatas are very versatile and great for anytime of day!  As long as you have eggs and some veggies, you’re fit to go! And to top it all off, you don’t need to make a crust!  Not only is a crust free frittata ultra convenient, it saves on the calories you would have in a quiche.

Tips for making it healthy: 

1. Use eggs that are cage free so the Omega 3 benefit is increased.
2. Use a variety of colors for your vegetables. (The color of the vegetable is an indicator of it’s health benefits).

Variations: 

• Get creative with both the veggies and the cheese.  Whatever veggies you use in an omelette can also be used in a Fritatta.
• I make them on the top of the stove because I don’t have an ovenproof nonstick skillet.  The one advantage of baking them is that they end up with a golden brown color, but they can also dry out.  And I like the visual appeal of the vegetables!
• If you choose to finish them off in the oven, preheat it to 375 and bake until golden.
• I personally don’t care for them with cooked meat.  I like the freshness of a “veggies only” frittata.  But if you so choose, by all means include some meat.

And that’s one of the great things about frittatas.  You can vary them just about any way you want!  So when you’re reading the recipe, don’t feel like you can’t make them if you don’t have a particular ingredient on hand.

Veggie and Feta Frittata

Yum

Print Recipe

Servings	Prep Time
1-2 people	10 minutes

Cook Time

12 minutes

Servings Prep Time 1-2 people 10 minutes

Cook Time 12 minutes

Veggie and Feta Frittata Yum Print Recipe Servings Prep Time 1-2 people 10 minutes Cook Time 12 minutes Servings Prep Time 1-2 people 10 minutes Cook Time 12 minutes

Ingredients

• 1 Tbsp coconut oil
• 1 clove garlic minced
• 1 Tbsp green onion choppped
• 4 mushrooms sliced
• 1 c spinach chopped
• 4 cherry tomatoes halved
• 2 large eggs whisked
• 1/3 c cheese (I like feta)

Servings: people

Instructions

1. Melt coconut oil in a nonstick skillet.
2. Add garlic and onion and cook about 1 minute.
3. Add veggies and cook until tender, about 2 minutes.
4. Remove veggies from skillet.
5. Add eggs to skillet and cook until you can flip them like a pancake.
6. Top with veggies and then add cheese of your choice.
7. Place a lid on the skillet and remove from heat. Let stand until cheese is soft.

Recipe Notes

God-given Health Benefits I enjoy from These Ingredients:

Coconut Oil:  may aid brain health, increase good cholesterol for heart health, lubricate joints, and burns body fat.

Eggs: contain Omega 3s, lutein for eye health which may reduce the risk of cataracts and macular degeneration, and may help to lower “bad” LDL cholesterol.

Garlic: detoxes the body and may boost immune function, lower blood pressure, and fight colds and flu.

Onions: may improve immunity, fight infection, regulate blood sugar, reduce inflammation, and fight allergies.

Mushrooms: may aid in heart health, fight cancer, help treat viral diseases, and influenza, cut cholesterol and fight leukemia.

Tomatoes: may interfere with chemical unions needed to create carcinogens, aid in heart health, regulate fat in the blood.

Spinach: super antioxidant which may aid in cancer prevention, blood glucose control, asthma prevention, regulate blood pressure, prevent anemia, and aid in eye health.

Feta cheese: protein for muscle health  and may help prevent bone loss.

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