Veggie Loaded Frittata
 
 
Author:
Ingredients
  • 6 organic eggs
  • 2 Tbs. cold water
  • 1 tsp. snipped tarragon
  • ½ tsp. sea salt
  • ½ tsp. pepper
  • 1 cup sliced onions
  • 2 Tbs. olive oil
  • 1 small zucchini, cut into 1 inch slices
  • ½ pound spinach or swiss chard
  • Salt and pepper to taste if needed
  • Optional: organic goat's or sheep's milk cheese (we didn’t use this)
Instructions
  1. Preheat oven to 475 degrees.
  2. Beat the eggs in a small bowl with cold water. Add tarragon, 2 Tbsp cheese if using, ½ tsp each salt and pepper and combine. Set aside.
  3. In a cast-iron skillet*, saute the onions over medium heat until translucent, about 5 minutes.
  4. Add zucchini and saute until slightly browned, about 7 minutes.
  5. Then add spinach or chard and cook until wilted, about 5 minutes.
  6. Spread the veggies evenly in the bottom of your skillet. Season with salt and pepper. Pour the egg mixture over the veggies and cook until the eggs set, about 5-10 minutes.
  7. Place skillet in a hot oven and bake for 5-10 minutes until the frittata is firm.
Notes
*NOTE: If you do not have a cast-iron skillet: Spread the veggies evenly in the bottom of a lightly greased baking dish. Season with salt and pepper. Pour the egg mixture over the veggies and cook until the eggs set, about 40-50 minutes.
Recipe by fitlife.tv at http://fitlife.tv/the-microbiome-diet-populating-friendly-bacteria-for-optimal-health-saturday-strategy/videos/