Herbed Vegetable Frittata

Sep 28

2009

Eggs, Gluten-Free, Main Course, Nourishing Breakfasts, Recipes, Vegetarian

Protein and veggie packed, with lots and lots of herbs so it smells just heavenly while baking, this herbed vegetable frittata makes a wonderful breakfast, lunch or light dinner.

pieceoffrittata

Though it ended up being pretty different from her recipe, this was inspired by Kalyn’s Recipe for Zucchini Bake with Feta and Thyme (though I don’t follow the South Beach Diet, I just adore Kalyn’s recipes and blog!)

I am not usually a fan of using egg whites instead of whole eggs (hey, nature gave us the package as a whole, and I believe the nutrients from eggs are better absorbed as such). That being said, I had so many egg whites in my refrigerator (leftover from recipes where only yolks were needed) that I decided to go ahead and use them here.

I guess I could have made angel food cake or meringues or something but I just didn’t feel like going there…

You can certainly use whole eggs in the recipe, as I will next time I make this. You can also swap out the veggies I’ve suggested and use pretty much anything you like- I used what I’ve still got in my garden at this point, but you can substitute what is local and available to you.

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Herbed Vegetable Frittata Recipe

Serves 6-8

Ingredients:

*2 tablespoons olive oil
*1 tablespoon minced garlic
*1 cup chopped squash (I used pattypan from my garden, but feel free to use yellow squash or green zucchini)
*2 cups chopped tomatoes (I used San Marzanos but any tomatoes will do)
*1 cup chopped greens (I used chard; you can use any dark leafy greens that you like)
*1 cup chopped herbs (I used a combination of basil and parsley)
*Himalayan or sea salt and freshly ground pepper to taste
*6 eggs or 12 egg whites
*1/2 cup mild cheese (crumbled if very soft, like feta, or roughly chopped if harder, like provolone or fresh mozzarella)

Directions:

1. Preheat oven to 350°F.

2. Heat olive oil in a saute pan and add garlic. Cook for about 1 minute, stirring constantly so it doesn't burn, and then add the squash. Saute for a minute or two. Add the chopped tomatoes, cook a bit, and then add the greens and the herbs. Cook for several minutes until the greens and the herbs are wilted. Season with salt and pepper.

3. In a large bowl, beat the eggs (skip this step, obviously if you are using egg whites). Mix in the sauteed vegetables and the cheese.

4. Butter or oil a deep pie dish or other casserole pan and pour in the frittata ingredients. Bake in your preheated oven for 40-45 minutes or until the frittata is set. Allow to cool before slicing.