Garden Frittata
This recipe for Garden Frittata is rich, creamy and filled with healthy vegetables. The texture is more like a quiche without the crust.
Prep Time15 minutes mins
Cook Time40 minutes mins
Resting time5 minutes mins
Total Time55 minutes mins
Course: Breakfast
Cuisine: Italian
Keyword: Frittata recipes
Servings: 4 servings
Calories: 205kcal
Author: Pam - Two Cups of Health
- 6 Eggs
- 1/4 Tsp Salt
- 1/4 Tsp Pepper
- 1/2 Tsp Thyme leaves Fresh is best
- 2 Tbsp Water
- 3 Tbsp Half and half Fat free
- 1 Tsp Ghee
- 1 Shallot Diced
- 3/4 Cup Mushrooms Sliced
- 1 Cup Broccoli Chopped
- 2 Cups Baby Spinach
- 1/2 Gruyere cheese Grated
- 4 Small Tomatoes Sliced
- 1/2 Cup Parmesan cheese Grated
Preheat oven to 375 degrees FWhisk eggs, salt, pepper, thyme, water and half and half. Set aside. In an ovenproof frypan over medium high heat add ghee. Then add shallots, mushrooms and broccoli. Let cook undisturbed for 2-3 minutes to caramelize. Stir and let cook 1 minute longer.
Pour half of egg mixture over vegetables. Add spinach leaves over the top. Sprinkle with shredded gruyere cheese. Then pour remaining egg mixture over spinach.
Arrange tomato slices evenly over top sprinkle with grated parmesan cheese and bake 35-40 minutes until frittata is puffed and lightly browned. Test center of frittata with a toothpick inserted in the middle. If it comes out clean, it's done
Remove from oven and let rest 5-10 minutes before slicing.
Calories: 205kcal | Carbohydrates: 8g | Protein: 15g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 261mg | Sodium: 470mg | Potassium: 566mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2800IU | Vitamin C: 37.9mg | Calcium: 231mg | Iron: 2.3mg