Frittatas are so easy and so versatile. You can serve them for an elegant brunch or a casual weeknight meal, hot or at room temperature. Select your favorite veggies and of course what is fresh and in season. This frittata was created when I saw what looked enticing at the store, along with what I had in my fridge.
Author: Karen Abir
Serves: Serves 8-10
Ingredients
6 free range omega three eggs
6 egg whites
1 large leek, thinly sliced and cleaned very well
1 small container of fresh shitake mushrooms, sliced and stems removed
1 bunch asparagus, ends and tough green parts cut off and then cut into bite sized pieces
2 medium organic red potatoes, scrubbed, cut in half and thinly sliced
2 vine ripened tomatoes, seeded and diced
⅓ cup feta cheese, diced
⅓ cup parmesan cheese, grated
½ teaspoon sea salt, more as needed
freshly ground pepper to taste
2 tablespoons extra virgin olive oil, plus more as needed for roasting
1 tablespoon butter (optional)
1 tablespoon fresh dill, chopped
1 tablespoon fresh basil, chopped
¼ cup plain Greek yogurt
Instructions
Preheat oven to 400 degrees
Roast asparagus and potato slices that have been drizzled with olive oil and sprinkled with salt and pepper on a parchment lined half sheet pan until just done.
Steam the spinach in a separate small sauce pan for about 2 minutes until just done. Strain all liquid from spinach and set aside to cool.
Beat the eggs, egg whites, yogurt, herbs, cheese and salt and pepper.
Heat 10-12 inch non-stick, oven proof skillet over medium heat, adding remaining olive oil when hot. Fold in all of the veggies and pour the mixture into the pan. After about 2 minutes reduce heat to low.
When the sides have set, place in hot oven. Bake until fully set, then broil for a couple of minutes until just golden on top. Remove from oven and enjoy! Frittata stays for a few days in the fridge.
Recipe by Delicious and Kosher at https://www.deliciousandkosher.com/roasted-vegetable-frittata/