Spring Veggie Frittata
This easy dish is perfect for incorporating any veggies you find at the farmers’ market (or in your fridge)! For over a decade this frittata has been my go-to for weekly meal prep—simply cut the frittata into squares, refrigerate and then reheat them in the toaster oven for a nourishing breakfast. It’s also a perfect dish to serve at a brunch. You can swap out the veggies and herbs for whatever your family likes and is in season: zucchini, asparagus, spinach, mushrooms, etc. For the frittata shown here, I added cubes of bread to the top of the veggies before pouring in the eggs to upgrade the brunch factor. Enjoy!
Ingredients
- Butter
- 1 bunch kale, chopped
- ½ cup chopped broccoli
- Optional: 1 green garlic/leek, sliced, and/or any other vegetables desired
- ½ cup shredded cheese
- 13 eggs, whisked together
- 2 tablespoons chopped fresh thyme or dill
- 2 teaspoons salt
- ½ teaspoon black pepper
- 1 dash garlic powder
Instructions
- Preheat oven to 350°F and use butter to grease a casserole dish or pie tin.
- De-stem kale and chop into fine ribbons less than ¼ inch wide. Chop broccoli or other veggies into small pieces.
- Fill casserole dish with veggies and sprinkle cheese on top.
- In a large bowl, whisk together the eggs, herbs, salt, pepper and garlic powder. Pour your whisked eggs on top, moving the bowl as you pour to try to cover evenly. The eggs should cover all the goodies; if not, add more whisked eggs.
- Cook for approximately 35 minutes, or until golden brown and puffed up. This might take 5–15 minutes longer, depending on the size of your dish and moisture content of the veggies; just make sure the eggs have set, especially in the center.
- Serve warm.