Veggie Frittata

Crumbled Feta


Prep time: 15 minutes
Cooking time: 15 minutes
Serves: 2

Ingredients

5 pasture raised eggs
1 tbsp dijon mustard
1 tsp paprika
1 tsp garlic powder
splash of milk
½ small onion, diced
2 cups sliced mushrooms (i used baby bellas)
1 tomato, diced
¼ cup crumbly cheese like feta or queso fresco
1 tbsp capers
2 large handfuls spinach
olive oil
fresh cracked black pepper
sea salt

Veggie Frittatatata-tatatatata-taaa

…eggs so good i say blah blah blah.

Oh how i love frittatas. So easy and a great way to use up leftover ingredients. Have extra pico from taco night? Throw it in! Spinach starting to go bad? Toss that in too! Pretty much throwing eggs on anything will give it new life.

A little secret for some added flavor to your eggs… dijon mustard. One spoonful mixed into your omelette or frittata mix goes a long way.

Also, if possible, use pasture raised eggs. They naturally have more Omega 3’s and cholesterol lowering fats. Plus more creamy delicious flavor. And please, for goodness sake, eat the yolk.

Prep time: 15 minutes
Cooking time: 15 minutes
Serves: 2

Ingredients

5 pasture raised eggs
1 tbsp dijon mustard
1 tsp paprika
1 tsp garlic powder
splash of milk
½ small onion, diced
2 cups sliced mushrooms (i used baby bellas)
1 tomato, diced
¼ cup crumbly cheese like feta or queso fresco
1 tbsp capers
2 large handfuls spinach
olive oil
fresh cracked black pepper
sea salt

Directions

  1. Saute onions on med-high heat until translucent.
  2. While onions cook, whisk together eggs, milk, dijon, paprika, and a dash of salt & pepper.
  3. Add tomatoes, capers and spinach to onions and season w/ salt, pepper and garlic powder. Stir until spinach is barely wilted and juice from tomatoes has evaporated. Reduce heat to low.
  4. Give the eggs another quick whisk and add to the pan. Top with your crumbly cheese and cover pan for 5-10 minutes until eggs are set.
    The cooking time will depend on the size of your pan. The smaller the pan, the longer it will take for the eggs to cook through. To speed up the process, i’ll use a spatula to create slots throughout the frittata so the runny parts go to the bottom. BUT the slower you cook your eggs, the smoother and creamier they are so don’t rush it tooooo much.
  5. Optional: Serve with some sliced avocado and/or a side of fresh, locally made sourdough or whole grain toast.

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