beet greens, breakfast, eggs, frittata, mushrooms, onions, parmesan cheese, peppers, spinach, Swiss chard, vegetable frittata, zucchini
There are so many flavor combinations and ways to make a frittata! For an extra sizzle of salt, try adding chopped bacon or prosciutto ham. Fresh herbs, such as basil, oregano or parsley add a nice tangy layer of flavor. Also, instead of the peppers you can add 1 cup of chopped spinach, Swiss chard or beet greens. A wonderful, heart breakfast or served as an appetizer with a glass of white wine.
Mushroom and Pepper Frittata
1 tablespoon extra virgin olive oil
4 organic, free-range eggs
half a red onion, diced
half a red pepper, diced
half a yellow pepper, diced
half a small zucchini, diced
8 shitake mushrooms, diced
¼ cup parmesan cheese, grated
2 tablespoons fresh chives, finely chopped, for garnish
salt and pepper, to taste
Preheat oven on the broil setting.
In a medium bowl, add the eggs, salt and pepper and beat lightly with a fork. Set aside.
Heat the olive oil in an oven-proof nonstick skillet and sauté the onions on medium heat until they are translucent. Add the peppers, zucchini and mushrooms and continue to cook for 5 minutes. Pour the egg mixture over top, cover and cook for 5 minutes, (the top will still be a bit runny and uncooked). Sprinkle the cheese over the frittata and then put the skillet into the oven and broil until the top is fully cooked and the cheese is beginning to brown.
Slide onto a plate, garnish with the chives and serve immediately. Enjoy!
Serves 2 for breakfast or 4 for appetizers.