VEGGIE FRITTATA WITH GARLIC
We love to make our Veggie Frittata with Garlic, it is so versatile that you can use any vegetable for breakfast or brunch. We will sometimes bake 2 or 3 and save a little for later as a snack. The secret to the flavorful taste of this frittata is the addition of garlic spread. A frittata is so very versatile, that you can use any veggies you have on hand. In this recipe, we had broccoli, cauliflower, fresh spinach, yellow and green onions, and spinach. It made for a delicious combination. And, with the addition of Mediterranean spice mix and garlic spread, along with cheese, it was an instant hit. Have fun and mix up different veggies with whatever herbs you have. Red peppers and zucchini are a huge favorite in our family. It’s fun to be creative with your favorite herbs and veggies. So have a little fun with your frittata! Bon appétit.
INGREDIENTS:
9 large eggs, whisked lightly
1 cup broccoli, chopped
1 cup cauliflower, chopped
4-5 springs of green onions, diced
½ cup yellow onion, diced
A handful of fresh spinach leaves, whole
1 Tbsp Joy’s Gourmet Garlic Infused EVOO
½ cup of cheddar cheese
2/3 cup of feta (or blue cheese)
Salt and pepper to taste
1 Tbsp Joy’s Gourmet Mediterranean Spice Mix
2 Tbsp Joy’s Gourmet Original Garlic Spread
DIRECTIONS:
In a 10” cast-iron skillet, add the EVOO and onions and sauté until translucent but not too soft.
Add your veggies (we added broccoli and cauliflower, just add your favs!).
Sauté veggies until cooked lightly but still crisp.
Stir in salt, pepper, and Mediterranean spice mix.
Stir in spinach and sauté until leaves are slightly wilted.
Remove the pan from the heat.
Spread your veggies out evenly in the bottom of the pan.
Pour in half of the egg mixture.
Sprinkle on the cheddar cheese.
Pour in the remaining egg mixture.
Top with feta cheese (or blue cheese) and small dollops of the garlic spread.
Bake at 400°F until bubbly on top and slightly browning, about 20-25 minutes.
Remove from oven, and let cool for 5 minutes before slicing and serving.
If serving for lunch it goes nicely with a fresh spring salad and hot matcha tea!