Simple Vegetable Frittata

2 Comments

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I love slow Saturday mornings.

During the week the minute my feet hit the ground I’m typically in constant movement doing the this’s and that’s in life that need to get done.

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I like to move a little slower on the weekend mornings.

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Savor them.

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Brandon and his friends were over for a visit and a dip in the hot tub last night.

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Tony is in Deer Valley for his annual “guys ski trip” getting some rest and relaxation.

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After the kids left, I didn’t get to bed until midnight. That may be a late night record for me for the last year. ha

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So needless to say, I didn’t have any problem getting a few extra winks this morning.

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But because I slept in 3 hours past my normal rising time, I woke up hungry and ready for something other than my usual vegetable, coconut kefir, and fruit smoothie.

Still lots of morning vegetables, but this time in the form of a frittata.

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And of course no Saturday morning is complete without bacon.

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All done un-rushed and leisurely like, just as all weekend mornings should be.

And plenty of leftovers for an easy lunch to be eaten while reading a good book this afternoon.

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Vegetable Frittata

*Serves 2

Preheat oven to 375 degrees

4 Large Eggs

1/4 Cup of Baby Spinach, chopped

1 Tablespoon of Red Onion, diced

1 Tablespoon of Cilantro, chopped

1 Tablespoon of Green Onion, chopped

2 Tablespoons of Red & Yellow Bell Pepper, diced

1 teaspoon of Jalapeno, diced

1 teaspoon of Fresh Thyme Leaves

5 Sugar Plum Tomatoes, quartered

1 Clove of Garlic, diced

1/4 Cup of Diaya Cheese

Pink Himalayan Salt

Ground Pepper

Olive Oil

Bacon Fat

Heat about 2 Tablespoons of Olive Oil in a small oven safe skillet on medium heat. Add the red onion, bell pepper, jalapeno, thyme leaves, and garlic and saute until aldente, about 4-5 minutes. Add the chopped spinach and saute just until the spinach wilts. Remove from pan into a small dish.

Add about 1 Tablespoon of bacon fat to the pan. Melt and swirl around all the way up to the edges. Crack the eggs into a medium bowl and add the cilantro, green onion, and tomatoes. Whip the ingredients with a fork and pour into the heated pan coated with bacon fat. Sprinkle the Diaya cheese over the top and with a spatula, slowly stir the cheese into the egg mixture, scraping the bottom of the pan. Once the cheese is dispersed, allow the egg mixture to cook on medium for 3 minutes until it begins to set on the bottom and just barely around the edges.

Place the frittata in the oven and allow to cook for 8 more minutes. Just until set. Don’t over cook it!

Serve with bacon and fruit.

2 thoughts on “Simple Vegetable Frittata

  1. I also love to take the weekends at a much more leisurely pace and that means starting the day slowly with no racing out of bed at first light. I think you have made the perfect Sunday breakfast xx

    Like

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