Breakfast for dinner is a wonderful way to save money on your grocery bill from time to time. My favorite way to do this is with veggie frittatas! Frittatas are a quick and easy cross between an omelet and a crustless quiche. I love them both because they taste great but also because I have fond memories of my dad making these when I was a kid. This frittata is loaded with veggies too!
A quick note on eggs: I recommend buying eggs from pasture-raised hens whenever possible. These eggs have the highest density of omega-3 fatty acids and are full of beneficial nutrients. Look for the word “pasture” in store-bought eggs (Whole Foods is a good bet) or talk to a local farmer to find out how their chickens are raised!
Paleo Principles
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I LOVE this book. The science is awesome. I’ve learned a ton without feeling overwhelmed. The paleo principles just takes my understanding to the next level!!!
Janet
Veggie Frittata Recipe
Prep Time: 5 minutes
Cook Time: 15 minutes
Serves: 3-4
Ingredients:
- ½ medium yellow onion, finely chopped
- ½ red bell pepper, finely chopped
- 1 ½ cups mushrooms, thinly sliced
- 2 cups fresh kale, chopped
- 2 cups fresh spinach, chopped
- 8 eggs, beaten
- 1 tablespoon butter, extra-virgin olive oil or coconut oil
Directions:
1. Heat an oven proof skillet (I like to use my cast iron frying pan) over medium high heat and turn on broiler (on high) to preheat oven.
2. Add oil to pan. Add onion, pepper and mushroom and sauté, stirring occasionally, until vegetables are starting to soften (3-4 minutes).
3. Add kale and continue to sauté, until all vegetables are cooked (8-10 minutes).
4. Add spinach, and stir until spinach is wilted.
5. Add beaten eggs. Let cook on stove top 1-2 minutes, stirring a couple of times.
6. Place skillet in oven and broil until eggs are completely cooked, puffed up and starting to brown on top. Serve and enjoy this veggie frittata!
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