Eggs are an excellent source of protein and calories which can be used in a variety of ways. This recipe for Vegetable Frittata is a quick and easy dish that will leave you feeling satisfied.
- 2 tablespoons extra virgin olive oil or melted butter, plus more for drizzling
- 2 small onions (as tolerated) chopped
- 8 ounces potatoes, sliced into paper thin rounds
- 8 ounces fresh or frozen vegetables of choice, such as: broccoli, asparagus, bell pepper, mushroom, peas, spinach
- 10 large eggs, well beaten
- 1/4 cup goat cheese
- 1/3 cup heavy cream
- choice of meat if desired
1. In a heavy ovenproof 12- inch skillet over medium-high heat, add the oil. Stir in the onions, potatoes, salt and choice of meat (optional). Cover and cook about 5 minutes or until the potatoes are just cooked through, stirring occasionally. Stir in the vegetables and cook for another minute or two or just until soft. Set half of this mixture aside on a plate.
2. Whisk 1/2 teaspoon salt into the eggs and pour the eggs into the skillet. Cook over medium low heat for 5 minutes or until the eggs are set and there is not much liquid in the pan.
3. Top the eggs with the reserved vegetable mixture and sprinkle with the cheese.
4. Place under a broiler for a couple minutes or until the top of the frittata is puffs up and is set.
5. Remove from the broiler and let sit for a minute or two. Serve.
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Published August 2018
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