Another wonderful recipe from my good friend Heather Short. Check out her Facebook page for more fabulous ways to make comfort food healthy. She writes, “Weekends are my favorite time to have a big cooked breakfast. Start your morning off with this delicious vegetable frittata! There are so many variations but I love these vegetables in particular. Also, never underestimate the power of fresh herbs – they add so much flavor.” Eating healthy never tasted so good! Thanks Heather! ~Debi
INGREDIENTS:
1 T Barlean’s coconut oil
1/2 shallot finely minced
1 leek (white part), sliced super thin – rinse well under cold water and pat dry
1 bag fresh organic baby spinach (optional)
1 cup crimini, white button or baby bella mushrooms, sliced
1 sweet red bell pepper, diced
1 zucchini or patty pan squash, cut in half lengthwise and slice thin
2 sprigs fresh thyme, remove leaves and chop fine, or, 1 tsp dried thyme
1/4 cup fresh Italian parsley leaves, chopped fine
pinch crushed red pepper
pinch fresh cracked black pepper
1/2 tsp pink Himalayan salt
8 cage free eggs
1/4 cup cold water
2/3 cup grated cheese i.e. sharp cheddar, asiago, mixed blend, parmesan (I like a sharp cheese by Organic Valley or Organicville)
DIRECTIONS: Pre-heat your oven to BROIL setting and move oven rack up slightly higher
Melt coconut oil in a large 2″ deep non-stick sauté pan. Add minced shallot and leeks and sauté for a few minutes until they soften and become slightly transparent. Add mushrooms, red peppers, zucchini, fresh thyme, fresh parsley and all dry spices and continue to sauté for about 8 minutes to sweat the vegetables. Sauté long enough to bring out the moisture and then allow them to caramelize a bit as the moisture evaporates. This will give frittata more flavor. Meanwhile, rough chop the spinach leaves, place in separate sauté pan on low heat. Cover the spinach and let it wilt down. Drain spinach in a strainer to remove excess liquid and then add it to the other sauté pan and incorporate in with the rest of the vegetables. Once all vegetables are fairly well cooked spread them out evenly on the bottom of the sauté pan.
Next, crack the eggs into a large bowl and beat with a whisk. Add cold water continue to whisk until mixture is well blended. Turn the heat up on the sauté pan to medium high. When vegetables start to sizzle a bit, pour the egg mixture over all of the vegetables until covered. Egg mixture will begin to cook immediately so use a spatula to start lifting and turning the egg mixture to get it cooked through (be careful not to let it scorch). Once the egg mixture is about 3/4’s cooked, sprinkle the grated cheese over the top and transfer to the broiler to finish. Keep the oven door open and keep an eye on it. It only takes another 2-3 minutes max to finish – cheese should be bubbling and slightly browned. Remove from oven and let stand for about 5-8 minutes. Cut into slices like a pie and serve warm with your favorite breakfast side dishes i.e. whole grain toast, chicken apple sausages, etc. (Sprinkle a little fresh chopped parsley on top for garnish).
