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/
- 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
FOR THE PREP:
- Preheat your oven to 350°F
- Chop all veggies and herbs to place on the side – keep the cilantro, green parts of the scallions, and spinach separate
- In a medium bowl, whisk the eggs and milk together and keep on the side
FOR THE MAIN:
- 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.
- 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.
- Once that is finished, fold the sautéed mixture into the egg mixture.
- Pour everything back into the cast iron, sprinkle half of the parmesan cheese on top, and place into the oven for 20 minutes.
- 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.
- Slice and serve!
- 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.