Fresh Herb and Veggie Frittata

Eggs and herbs, could there be a better pairing? At the end of the week when I’m not sure what to cook, I’ll gather some eggs (I literally “gather” eggs because we have 3 chickens living in our backyard), odds and ends of vegetables in the fridge, fresh herbs from the garden (thanks to my husband) and I’m ready to make a frittata. There’s a culinary definition for a frittata, but for me, it’s just a blend of whatever veggies I have around, herbs and eggs. I used onions, garden kale, basil, dill, sage, and some jalepano pepper. Since I had some opened jars of bruschetta and pesto (see pesto post for recipe), I added them for extra flavor.

Start by sauteing the onions in an oven-proof pan. Add eggs (lightly beaten), chopped kale, jalepeno pepper and herbs. You can decide how much or how little of each ingredient you would like to use. Cook on top of the stove until eggs are set around the edges. Place the pan under the broiler to finish cooking (about 3-4 minutes). Top with bruschetta, pesto and salt and pepper to taste.

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Nutrition Note: To add nutrient balance to the frittata (which counts as a protein and veggie serving), I included a fresh garden salad and watermelon with chopped mint (more veggie and fruit servings), some toasted bread (a grain serving for satiety) topped with any remaining bruschetta and pesto sauce (both will add some healthy fat). And a glass of heart protective red wine. I did says it was the end of the week.

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