I love making frittata! Why? Because they are like a quiche, but can be made faster and don’t have a crust, good if you are gluten sensitive or are glycemic-level conscious. They are also so versatile, you can add almost anything to it. And they can be eaten at room temperature.
Frittata
Author: Kirstin Nussgruber
Recipe type: Light Meals
Ingredients
- EGG MIXTURE
- 8 large organic eggs
- ¼ cup organic milk or dairy-alternative milk (or water)
- pinch of sea salt
- 1 tsp dried (or 1 tablespoon fresh) dill
- ⅛ tsp nutmeg*
- pinch black pepper or dash of cayenne pepper
- FILLING
- 1 TBSP extra-virgin olive oil
- 2 TBSP sliced green onion
- 2 TBSP fennel, finely chopped
- ½ cup sweet potatoes (yams), finely diced
- ¾ cup baby spinach finely chopped
- pinch of sea salt,
- black pepper
- Optional: 2 ounces organic goat cheese, crumbled
- *freshly grated adds so much more flavor than ground – this is where a microplane zester comes in handy, whole nutmeg bulbs can be found in the spice section
Instructions
- Preheat oven to 325 F. Lightly oil an 8 inch square glass or ceramic baking dish
- Heat olive oil in sauteé pan, add onion or shallot, cook until soft. Add potatoes and cook
- until soft and/or crispy. Add spinach, & spices to coat.
- Sauteé another 3-5 min. You may need to add a little water to prevent sticking.
- Whisk the egg mixture in a bowl with a large balloon whisk until foamy, about 30 whisks.
- Combine with potato mixture and pour into glass or ceramic dish.
- Bake 20-25 min until the edges are pulling away from the side and the center does not
- jiggle anymore.
- Serve immediately or enjoy later at room temperature.
- Makes a great work or school lunch the next day.
- Serve with a basic mixed green salad with balsamic vinaigrette (1/8 cup olive oil, 3-4 tablespoons balsamic vinegar, 1 tablespoon lemon juice, ½ teaspoon sea salt, a few swirls of freshly ground black pepper)
