Healthy Greens Frittata

Bright sunny Sundays call for a special brunch dish that everyone is bound to love! I found a scrumptious looking frittata recipe in a magazine and thought to put my spin on it with what I had in my fridge for greens and added spice! The original recipe seemed a bit bland so I put my own spin on it. Get ready for a tasty egg-alicious dish that can feed at least 8 people in one sitting!

Here’s the link to the original recipe: https://www.olivemagazine.com/recipes/vegetarian/tex-mex-baked-veggie-frittata/

Ingredients:

• 1/2 cup cilantro diced
• 1 cup broccoli florets diced
• 2 tomatoes diced
• 2 cups spinach chopped
• 1 green bell pepper diced
• 1 jalapeno minced
• 2 shallots minced
• 4 cloves garlic minced
• 2 strands scallions sliced (whites and greens separated)
• 1 tbsp smoked paprika
• 1 tbsp ground onion powder
• 1 tbsp black pepper
• salt for seasoning
• 1/4 cup butter or 3 tbsp oil of choice
• 9 eggs, beaten
• 1 cup milk (I used non-dairy)
• 4 tbsp parmesan cheese

Instructions:

FOR THE PREP:

1. Preheat your oven to 350°F
2. Chop all veggies and herbs to place on the side – keep the cilantro, green parts of the scallions, and spinach separate
3. In a medium bowl, whisk the eggs and milk together and keep on the side

FOR THE MAIN:

1. Over medium heat (or medium-high depending on your stove), add the butter or oil of choice to your cast-iron. Once it melts add in the garlic, whites of scallions, jalapeno, and shallots to saute until the shallots are translucent.
2. Add in the broccoli, tomatoes, and green bell peppers to saute for another 4 minutes. Add in the cilantro, green parts of the scallions, and spinach. After a minute or so add in all the seasonings and saute for a few more minutes.
3. Once that is finished, fold the sautéed mixture into the egg mixture.
4. Pour everything back into the cast iron, sprinkle half of the parmesan cheese on top, and place into the oven for 20 minutes.
5. As soon as you pull the frittata out of the over sprinkle the remaining parmesan cheese and let it melt warm to the frittata for a minute or two.
6. Slice and serve!

Tips/Notes:

• Best to eat when fresh, but can last a couple days in the fridge if there are any leftovers.
• I know I say 4 tbsp of parmesan cheese, however I only used one because I am lactose but I still wanted a little of the taste.