Veggie Frittata
Ingredients
What you need:
Eggs
Mushrooms
Asparagus
Spinach
Milk
Olive Oil
Seasonings: Onion powder, garlic powder, salt, and pepper
Cast iron or baking dish
Instructions:
Chop veggies into even pieces.
Season and sauté with olive oil. Cook mushrooms for a minute or two and add spinach. If you cook the veggies too long, they will be mushy in the frittata. If you don’t cook them long enough, they will release their water into the frittata. Thats very unpleasing to look at. Think about mushroom water all in your eggs. Eew
Whisk 8-12 eggs with a splash of milk and a splash of water.
If using a cast iron, slowly pour the whisked eggs into the pan, over the veggies. Make sure the mix is even and the veggies are evenly distributed.
If using a baking dish, add the cooked veggies and then the whisked eggs.
Bake at 350 for 30-40 minutes.
The air fryer is also an option. Cook for about 20 minutes.
Optional: Cilantro Sauce: In a food processor, add cilantro, greek yogurt, lime juice, olive oil, salt, and pepper.
For more visuals, check out my reels here.
Wine Pairing: Villa Maria Sauvignon Blanc
New Zealand
Sauvignon Blanc
