Veggie Frittata
This recipe is perfect for a kids lunch. Its nutritious, hearty and maybe the best part is that it can be made a couple days ahead of time and it keeps well in the fridge. It’s a pretty versatile recipe in which you can have it with a side salad to make a tasty late day meal or light dinner.
Ingredients
- 1 tablespoon olive oil
- 1 bell red pepper diced
- 1/2 sweet onion chopped coarsely
- 1 zucchini diced
- 3 cups mix of kale and arugula
- 5 basil leaves chopped coarsely
- 6 Conestoga egs cracked and whisked together
- 1/2 cup good quality grated aged white cheddar
- 2 green onions thinly chopped
- 1/4 cup fresh goat cheese crumbled
- Pepper and sea salt
Instructions
- Preheat oven to 400 degrees F
- Heat olive oil in a 10 inch oven-safe non-stick skillet over medium/high heat for 1 minutes or so.
- Add bell pepper, onion, salt and saute until slightly softened, (about 4 minutes)
- Add zucchini, kale, arugula and Basil.
- Cook until vegetables are wilted (about 3 minutes)
- Remove from heat
- Whisk the eggs, cheddar and pepper together in a medium size mixing bowl. (Consistency should be creamy)
- Pour mixture into skillet over the vegetables.
- Add green onions and goat cheese
- Put skillet into warmed oven for about 8-9 minutes. (The eggs should be almost cooked through by this point)
- Turn the oven to broil on high and broil until the top of the eggs are set and lightly golden brown. (This should take no more than 2 minutes)
- Let cool and let settle before slicing.
Notes
This will keep great in your fridge for 2-3 days. Enjoy cold or warmed.
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