This recipe is inspired from a great hometown favorite cookbook, The Whole Life Nutrition Cookbook by Alissa Segersten and Tom Malterre. The recipes in this book are all made with healthy, fresh, often gluten-free ingredients. They do introduce some ingredients I don't commonly have on hand, but it's a great opportunity to learn about something new.
This Vegetable Frittata is a great breakfast/brunch option and we almost always have a variety of fresh vegetables on hand. I just use what I have available.
Vegetable Frittata with Potato Crust
Preheat oven to 375 degrees
2 cups peeled, grated potato (I usually go up to 3 cups of peeled, grated potato)
1/2 teaspoon sea salt.
Combine potato and sea salt and set aside for 10 minutes. After 10 minutes time squeeze out excess water and pressed grated potato into buttered 9-inch pie plate.
|Potato pressed into greased pie plate|
2 teaspoons organic butter or extra virgin olive oil
1 small onion, diced
2 cloves garlic, minced
1/4 cup diced roasted red bell pepper
1 1/2 cup diced zucchini
1 1/2 teaspoons dried thyme
1/2 teaspoon ground black pepper
1/2 teaspoon sea salt
6 eggs, lightly beaten
1/2 cup grated cheddar cheese, plus a little more for topping
In a medium skillet heat the 2 teaspoons butter. add diced onion and garlic. Saute over medium heat until soft, about 5 minutes.
|Onion and garlic sauteing|
Place cooked onion and garlic into a bowl with diced roasted bell pepper and zucchini, dried thyme, black pepper and sea salt. Mix well.
|Roasted red bell peppers|
|Spices added to vegetables|
Add eggs and cheese. Mix well then pour egg and vegetable mixture over potatoes. Sprinkle with a little more cheese, if desired. Place into preheated oven and bake for 25-30 minutes or until eggs are cooked through.
|Eggs added to vegetable mixture|
|Top with additional cheese, if desired. Ready for the oven.|
|This one disappears quickly!|
Try it with other vegetable options like broccoli and bell peppers. It would also be great with a little ham or bacon! Yum!