A frittata is a baked omelet, far easier because it lacks that pesky step of flipping it. To make a really good frittata you should have a large (8 in) well-seasoned cast iron skillet, and be sure to not overcook it under the broiler. Slightly undercooked is better, really!
Servings6servings
Prep Time25minutes
Ingredients
6Lunds & Byerlys organic large eggs
2Lunds & Byerlys organic large egg whites
1/2tspLunds & Byerlys dried basil
1/4 tspLunds & Byerlys dried oregano
1/2tspSalt
1/8tspBlack Pepperfreshly ground
1tbspWater
2tbspCalifornia Olive Ranch Olive Oil
2tbspshallotsminced
1tspgarlicminced
1/2cup red bell pepperdiced
1/2cupZucchinismall dice
1cupasparagus, woody stems removedcut to 1
1/4cupMontchevre plain goat cheeselarge crumbles
Instructions
Position rack in upper third of oven; preheat broiler to medium high.
Whisk for 3 minutes eggs, herbs, salt, pepper and water in a medium bowl. Heat oil in a 8” cast iron skillet over medium heat. Add shallots and garlic and cook for 1 minute, then add bell pepper, zucchini and asparagus and cook, stirring constantly, for 2 minutes to release flavors.
Pour the egg mixture over the vegetables and cook, lifting the edges of the frittata to allow the uncooked egg to flow underneath, until the bottom is light golden, 2 to 3 minutes. Dot the top of the frittata with the cheese, transfer the pan to the oven and broil until puffy and lightly golden on top, 2 to 3 minutes. Remove and cut into 6 pieces.
Recipe Notes
Nourish Tip: Instead of serving with the typical side of toast, try serving with a green salad lightly dressed in olive oil and lemon juice.