Veggie and Goat Cheese Frittata
Yields: 1 large frittata, about 6 servings
Ingredients:
2 tablespoons olive oil or good-quality grass-fed butter to grease a large saute pan
3 cups of mixed mushrooms, sliced
2 cups of mixed peppers
1 cup of cherry tomatoes, cut in half
1 tablespoon chopped fresh thyme leaves plus 2 tablespoon of chopped scallions
Coarse salt and pepper
12 eggs, beaten
6 oz. of goat cheese
Instructions:
1. Heat a large (10-inch) nonstick skillet over medium to medium-high heat and add oil, tomatoes, mushrooms and peppers. Season with thyme, scallions, salt and pepper.
2. Cook 3 to 5 minutes until all of the veggies are tender. Beat eggs then pour over the veggie mixture.
3. When the eggs are set but remain uncooked on top, transfer to an oven preheated to 350 degrees to finish cooking through for 7 or 8 minutes.
4. Add your cheese on top and return to the oven for 1 or 2 minutes more, or until browned. Then slice into wedges and serve!
Ingredients:
2 tablespoons olive oil or good-quality grass-fed butter to grease a large saute pan
3 cups of mixed mushrooms, sliced
2 cups of mixed peppers
1 cup of cherry tomatoes, cut in half
1 tablespoon chopped fresh thyme leaves plus 2 tablespoon of chopped scallions
Coarse salt and pepper
12 eggs, beaten
6 oz. of goat cheese
Instructions:
1. Heat a large (10-inch) nonstick skillet over medium to medium-high heat and add oil, tomatoes, mushrooms and peppers. Season with thyme, scallions, salt and pepper.
2. Cook 3 to 5 minutes until all of the veggies are tender. Beat eggs then pour over the veggie mixture.
3. When the eggs are set but remain uncooked on top, transfer to an oven preheated to 350 degrees to finish cooking through for 7 or 8 minutes.
4. Add your cheese on top and return to the oven for 1 or 2 minutes more, or until browned. Then slice into wedges and serve!
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