I love that it is a healthier alternative to a quiche and it’s so tasty. I always use local pastured chicken eggs and organically grown veggies.
This is one of the breakfast dishes everyone who spends the night at my house asks for! It’s a really yummy frittata. I love that it is a healthier alternative to a quiche and it’s so tasty. I always use local pastured chicken eggs and organically grown veggies.
1 large onion red or yellow diced small
1 large red bell pepper diced same as onion
Mushrooms to taste... I probably used half a box of button mushrooms, but you could use shitake, portobello, oyster... whichever you prefer. Slice them about 1/4 inch thick.
NOTE: this is what I used... you can use any veggies you like, sometimes I use asparagus, zucchini, broccoli... whatever. But note they need to be cooked before you add them to the frittata.
First turn broiler on high on oven.
Then in a large pot that you can put in the oven (I use a large cast iron or enamel coated cast iron) sauté the onion, bell pepper and mushroom. Sauté over med. high heat until the softness you desire. I saute in unrefined organic cold pressed (first press virgin) coconut oil about 4 TBS. for a large pot.
Towards the end of the sauteing process add about 2 teaspoons italian seasoning herbs and season with a Greek seasoning mix. Be careful adding salt and pepper as the Greek seasoning mix often has it in it already... so taste the sautéed veggies first.
Put 12 eggs in a bowl and wisk. Pour these in over the veggies and let them cook till they are soft scrambled (not clumping up too much). Spread the mixture out until it is flat and even over the top. Add feta cheese (I used Kourellas - Organic Sheep & Goat Milk Greek Feta Cheese) about 1/2 cup or more over the top of the eggs.
Place in oven under the broiler for 3 -4 minutes... when it starts to brown just slightly on the edges it is ready.