Tuesday, June 30, 2015

Baked Vegetable Frittata


The local Farmer's Markets here in AZ are really creating a healthy habit here in my kitchen. I just can't seem to get enough veggies in my diet as of late. And surprisingly my fiance hasn't been asking for meat either. We are by NO means vegetarians. We are quite carnivorous, but with the fresh summertime produce, we are getting our fill of them since we are basically forced to go from our air conditioned house, to our air conditioned cars, to our air conditioned offices, and back again, so going outside to turn the grill on is a major task right now. I have a feeling that 4th of July will put us in the mood to grill, so for now we are just hiding out indoors. For this recipe I sautéed all of those yummy local veggies and baked them into a crustless frittata, perfect for that bikini bod that we are all striving for right now, am I right?


Baked Vegetable Frittata

Ingredients:
  • 2 tbsp. avocado oil (or other high-heat oil)
  • 1 cup broccoli, chopped
  • 1 small yellow squash, sliced
  • 1 small zucchini, sliced
  •  1/2 red bell pepper, chopped
  • 1/2 yellow bell pepper, chopped
  • 1/2 cup diced onion
  • 1 garlic clove, mined
  • 1/4 cup fresh pesto
  • 8 eggs
  • salt and pepper to taste
  • freshly grated parmesan cheese for garnish

Preheat oven to 350 degrees F. Prepare a pie or quiche dish with non-stick cooking spray.

In a medium bowl, whisk together the eggs, salt, and pepper. Set aside.

In a large skillet or cast-iron, preheat oil over medium-high heat. Add in the broccoli, squash, zucchini, bell peppers, onion, and garlic. Cook, tossing until softened, about 8-10 minutes. Add the sauteed veggies to the whisked eggs and toss to mix.

Pour the eggs and veggies into the prepared baking dish and drizzle the pesto over the top. Bake in the oven until the eggs are set, about 20 minutes. Sprinkle freshly grated parmesan on top before serving.

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