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Veggie Frittata


This is almost always my “I have no time and need something substantial” meal.  You can use any vegetables, in fact this one is great for anything that you have left in the fridge that is about to go bad.  I almost always have fresh greens in the house because I’m a nutcase about my greens.  But if you regularly have those crazy running around from event to event weeks where you have no time to shop for fresh food, become the kind of person who stocks up on frozen veggies in the freezer for backup.  Frozen spinach or chopped stir-fry vegetables are great.


  • Steamed or Lightly Sauteed Vegetables (My favorites are onion, kale or collard greens, and mushrooms.  If you are using frozen, they just need to be thrown in the steamer.  Don’t have a steamer?  Get one of those steamer baskets and throw it into a pot with a couple of inches of water.)
  • 1 tbsp olive oil
  • 2 organic, free-range eggs
  • Salt & pepper to taste


1.  Pour oil into a small skillet over medium heat.  Once oil heats up, rotate skillet so the oil coats it.
2.  Place about a ½ cup of lightly steamed or sauteed veggies into the pan.
3.  Crack both eggs into a bowl and whisk with a fork.  Add some salt and pepper if you’d like.
4.  Pour the egg mixture over the veggies, rotating the skillet so the eggs cover them.  Keep shaking the skillet for a minute or so until the eggs set and are no longer sticking to the sides.  Lift one side up to let the uncooked egg on top fall to the bottom of the pan to set.
5.  Flip the frittata to quickly cook the top, should only take about a minute.
6.  Sprinkle or layer some cheese here if you’d like for extra flavor – I use parmigiano or Organic Valley Raw Cheddar.
7.  Serve any of the leftover veggies that you couldn’t jam into the frittata on the side – I usually have a cup left and drizzle olive oil and toasted sesame seeds on it.




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