Herbed Vegetable Frittata Recipe
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Nutrition Score per serving
Ingredients
| 6 | eggs, plus 3 egg whites | |
| 1⁄3 | c | minced assorted fresh herbs such as chive, basil, thyme, parsley |
| 1⁄2 | t | salt |
| 1 | red pepper | |
| 2 | t | olive oil |
| 1 | leek, cleaned and diced | |
| 1 | zucchini, thinly sliced into coins | |
| 1 | c | spinach, quickly chopped |
| 2 | cloves garlic, minced | |
| 1⁄4 | c | parmigiano-reggiano, optional |
Instructions
In a small bowl, whisk the eggs and egg whites until mixed through. Whisk in the fresh herbs and salt and set aside.
Meanwhile, roast the red pepper over an open flame on the stove OR under the broiler in the oven for four to five minutes. Roast until the skin is blackened all around. Put pepper in a glass bowl, cover with a plate and set aside to steam for 15-20 minutes.
Wipe off charred skin with a paper towel (it’s ok if there is still a little black skin left). Remove the top of the pepper, pull out the core and slice thinly.
Heat a 10-inch oven safe non-stick skillet over medium heat. Add one tablespoon olive oil and the diced leek. Sauté until translucent, about four to five minutes.
Add the zucchini and sauté another two minutes. Add the garlic and spinach and sauté one more minute. Remove to a bowl.
Add another teaspoon of olive oil to the pan, swirl to coat and turn burner to medium low. Pour the whisked eggs into the pan. Evenly add the vegetables and lightly press into the eggs with a spatula. Sprinkle the parmigiano-reggiano over if using.
Cook until outside of the frittata is set and middle is a bit wobbly.
Place the pan in the oven and bake for 10 minutes at 375 degrees or until middle is puffy and golden brown. Slide onto a cutting board, cut into three wedges and enjoy!
Recipe courtesy of Kendra Peterson, Chef and owner of Drizzle Kitchen in Chicago.
