Veggies, veggies, and more veggies! This colorful egg dish makes it easy to look forward to those extra vegetables! All egg whites are used to make this a high protein meal that is still calorie conscious. Perfect for breakfast, brunch, or as a main meal with a side salad. Try experimenting with other vegetables you have on hand!
- 6-8 large local farm fresh brown eggs (or 12-14 egg whites)
- 1/8 teaspoon red pepper flakes (optional)
- 1/4 cup fresh basil, roughly chopped
- 1 tablespoon olive oil (or non-stick cooking spray)
- 1/2 cup celery, chopped
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 1 medium zucchini, cut in half-length wise, then cut in half again (if it is large enough) and sliced
- 1 medium yellow squash, cut in half lengthwise, then cut in half again (if it is large enough) and sliced
- 1 cup grape tomatoes, halved or quartered depending on what size they are
- Salt and pepper to taste
- Preheat the oven to 400ºF.
- In a medium bowl, whisk the eggs with a small pinch of salt, red pepper flakes, and basil. Set aside.
- In a 8 to 9 inch oven-safe, cast iron skillet, heat olive oil (or non-stick cooking spray) over a medium-high heat, make sure you get the olive oil all up the sides using a brush or some wax paper, etc. (you can also use an oven-safe nonstick skillet). Add the onion and celery, with a dash of sea salt, sauté about 3-5 minutes until the onion is translucent. Add the garlic and sauté another 2 minutes, being careful not to burn it. Add the zucchini and squash, toss around and sauté about 8-10 minutes, until they are tender. Add the tomatoes and cook for another 2-3 minutes until the tomatoes start to soften and get tender. If there is any water sitting in the pan from the veggies, pour it off. Salt and pepper to taste.
- Turn down the heat a bit. Add the egg mixture to the skillet by pouring over the veggies and giving it all a quick stir to combine. Cook over a medium-low heat for about 5 minutes or until the eggs are just set and there isn’t a lot of liquid running around the pan. To do this, run a spatula underneath the sides of the frittata and tilt the pan so the uncooked eggs run to the underside and cook.
- Place the skillet in the center of your preheated oven. Allow baking for 13-15 minutes, until it is golden brown, well set and puffy. Remove from oven with oven mitts and let cool for several minutes, cut into wedges and serve.
Adapted from http://tasty-yummies.com