VEGETABLE FRITTATA

Quick and easy, frittatas make a wonderful breakfast.  Even better, a slice of leftover frittata is a great nutritious snack, packed with protein from the eggs, calcium from the cheese and milk, and Vitamin C from bell peppers. Onions, another classic frittata ingredient, contain quercetin, a powerful anti-oxidant that is also a natural anti-histamine and anti-inflammatory. Feel free to use any of your favorite vegatables in addition to, or in place of, any of the vegetables in the recipe below. Let's make frittatas!

 

 

8 Local Pasture-Raised Eggs

3 tbsp. Organic Butter

2 Organic Onions, chopped

2 Organic Bell Peppers cut into strips

1/2 c. Parmigiano Reggiano, grated

1/3 c. Organic Raw Whole Milk

1/2 tsp. Sea Salt

1/4 tsp. Organic Pepper

2 tbsp. chopped Parsley or Dill

Fresh Mozzarella Cheese

Directions

1. Preheat oven to Broil.

2. Saute the onions and bell peppers in oil.

3.Spread vegetables across the bottom of a greased 9 inch square baking pan.

4.Meanwhile, beat together the eggs, milk, cheese and seasonings.

5.Pour egg mixture over the vegetables.

6.Slice mozzarella thinly over the top of frittata.

7.Broil for about 10 minutes or until the eggs are cooked and the cheese is bubbling.

8.Cut into squares after frittata has cooled slightly. Serves 8.