It's only Thursday and I am already thinking of quick recipes that would leave me more time to do other things over the weekend. For a quick brunch item that is packed with nutrients, try a vegetable frittata. This is kinda like a crustless quiche, without the flour, or like a big fat omelette, made with eggs and filled with all your favorite vegetables and herbs for flavor. Easy to make, easy to eat.
Vegetable Frittata
8 eggs
1/4 cup Diced Zucchini/Squash
1/4 cup Baby spinach, torn to pieces
1/4 cup Bell Peppers strips - make it colorful
1/4 cup Diced Plum Tomatoes
1/4 cup chopped leek
2 tbsp Chopped Cilantro
1/4 cup Provolone cheese - soft, grated
2 tsp Garlic paste
2 tbsp Oil
Salt and Pepper to taste
Preheat oven to 350°F.
Preheat oven to 350°F.
Heat olive oil in a pan and saute garlic. Add vegetables and cook for a few minutes. Season with salt and pepper.
In a mixing bowl, beat eggs and mix in the sauteed vegetables and then the cheese.
Grease a Pyrex dish or baking pan, pour in the frittata "batter" and bake for 30 minutes or until toothpick inserted into frittata comes out clean.
Add any other vegetables of your choice to make this your own. Experiment with other herbs such as basil. Spice it up with some chopped jalapeno in the mix!
Make a picnic out of this with salad, slices of pound cake and lemonade.
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