Similar to quiche (minus the hassle of making or purchasing a crust), frittatas are also known as egg bakes. They're popular for breakfast, but they're great any time of day and can be eaten fresh from the oven or as a make-ahead meal. Frittatas are an excellent way to consume a hearty dose of vegetables, protein, and healthy fat all in one dish. Skill Level: Beginner. Serving Size: ¼th of pan + 1 cup raw dressed greens.
- 8 large eggs
- 1/4 cup crumbled goat cheese
- 1 cup diced bell pepper
- 1 tsp. paprika
- 1 Tbsp. grapeseed oil
- 1 cup fresh basil, julienned
- 4 cups fresh sorrel greens, or tender greens of choice
- 2 Tbsp. olive oil
- Sea salt and pepper to taste
- In a large bowl, whisk eggs with goat cheese, peppers, basil, paprika, salt, and pepper.
- Preheat large saute pan to low heat. Add grapeseed oil.
- Add egg mixture and allow to cook, undisturbed over low heat, for about 10 minutes, until eggs settle.
- Cover the pan and cook for an additional five minutes to ensure the top of the eggs are cooked through.
- Remove from heat and allow the frittata to rest for about 5-10 minutes. During this time the eggs will continue to settle, which helps to create a firm and sliceable texture. Cut into four slices.
- In a bowl, massage sorrel with olive oil and sea salt. Serve each frittata slice over dressed greens.
Nutrition Information: Gluten-free, nut free.
- Calories: 290
- Fat: 24 g
- Protein: 15 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Added Sugar: 0 g
- Sodium: 430 mg