Frittatas are wonderful to reheat and serve. Try rolling a piece up in your favorite whole grain wrap with some greens and or avocado for a fast meal.
2T. olive oil or butter or ghee
Salt and fresh ground pepper
1 medium garlic clove, minced
8 large eggs
Splash of water (about 1 T.) or half and half
3T. Parmesan cheese
3 oz additional cheese (optional) feta, manchego grated, smoked gouda grated, medium cheddar or your preference
2T. Minced fresh Italian parsley or basil (or 1 T. of each)
8-10 medium asparagus spears, snap off woody ends then cut in 1-2” pieces, 1 medium zucchini, cut in half lengthwise then slice into half moons, ½ red pepper diced, 2 cups mushrooms, sliced, 3 cups spinach coarsely chopped, ½ large onion, chopped, 4 oz cooked ham or prosciutto, diced
Preheat oven to 400. Adjust oven rack to upper middle position.
Heat 2 T. olive oil or butter over medium heat, in a 10” ovenproof skillet. Select 2 or 3 of the filling options and sauté until lightly browned, about 6-8 minutes. Reduce heat to medium low; add minced garlic, and sauté 1-2 minutes longer.
Meanwhile,beat eggs with splash of water or cream, fresh herbs, and 3 T. Parmesan cheese. Season with salt (or Herbamare) and pepper. Shake skillet to evenly distribute filling ingredients. Add beaten egg mixture. If you are adding additional cheese, add itnow. Without disturbing the frittata, let the eggs cook until it starts to set around the edges, about 3-4minutes.
Transfer the frittata to the oven and bake until puffed and set, 10-12 minutes. Being careful of the handle (which is red hot) slide onto a plate, cut in wedges and enjoy!
Herbamare is a seasoned sea salt and has lower sodium as some of the salt has been displaced by some of the veggies.
Prairie Health Companion