th-Veggie Frittata

Veggie Frittata

Courtesy of Afrim Pristine

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.

Yield: Serves 4

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_eggs 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:

  1. Preheat oven to 400 degrees F
  2. Heat olive oil in a 10 inch oven-safe non-stick skillet over medium/high heat for 1 minutes or so.
  3. Add bell pepper, onion, salt and saute until slightly softened, (about 4 minutes)
  4. Add zucchini, kale, arugula and Basil.
  5. Cook until vegetables are wilted (about 3 minutes)
  6. Remove from heat
  7. Whisk the eggs, cheddar and pepper together in a medium size mixing bowl. (Consistency should be creamy)
  8. Pour mixture into skillet over the vegetables.
  9. Add green onions and goat cheese
  10. Put skillet into warmed oven for about 8-9 minutes. (The eggs should be almost cooked through by this point)
  11. 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)
  12. Let cool and let settle before slicing.

    *this will keep great in your fridge for 2-3 days. Enjoy cold or warmed