I-Need-to-Eat-More-Greens Frittata

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I threw this together recently mainly because Mike and I can’t ever seem to eat all our produce before it rots–anyone else in the same boat?–and we’ve been trying to eat more veggies lately in general. I also need to get my life together and start eating some version of breakfast before school so I plan to slice this up and take to work to heat up since it’s not messy and will only take about a minute or two.

If you’ve been around Cobble a while, you know that the recipes I share are usually related to breakfast or brunch and are really, really hard to mess up, so read on if you’re looking for an easy, healthy, satisfying dish that also doubles as lunch or dinner!

Proof it’s delicious–I had to try it before I shared it with you guys, right?

Ingredients:

  • 7 medium or large brown eggs
  • 1/4 to 1/2 cup egg whites (depending on how deep your pie dish is and how many veggies you plan in cramming in there)
  • 1 small head of broccoli, stems trimmed and chopped into small pieces
  • 1 small yellow onion, chopped
  • 1/2 a jalapeno, diced
  • 1/2 a bag of spinach, leaves pulled from stems
  • 1/2 a green pepper, chopped
  • salt, pepper, red chili flakes to taste
  • 1/4 cup olive oil for sauteing the veggies
  • PAM Original non-stick spray

Directions:

  1. Preheat oven to 350.
  2. In a medium bowl, scramble the 7 eggs and egg whites. Set aside.
  3. In a skillet, add your olive oil and begin sauteing the broccoli, pepper, and jalapeno on medium to high heat for 2-3 minutes.
  4. Add the onion and spinach. Allow to wilt, stirring occasionally.
  5. Add salt, pepper, and red chili flakes to taste.
  6. Turn off the heat and set aside the skillet once the veggies are browned slightly and the spinach is fully wilted. It’ll shrink down a ton so feel free to add more if you’re a fan.
  7. Spray a pie dish with PAM Original non-stick spray.
  8. Scoop all the cooked veggies into the dish, spreading in an even layer.
  9. Pour the raw scrambled egg mixture over top, ensuring that the eggs coat the bottom of the dish. Sprinkle with a little more salt and pepper.
  10. Bake for 30-35 minutes, or until the center is completely firm and spongey. (Evidently “spongey” isn’t a word but you get what I mean.)
  11. Once out of the oven, run a knife along the edge of the frittata to ensure it’s not sticking. Let cool for a few minutes, slice, serve, and enjoy!
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