Vegetable and Egg Frittata
Enjoy brunch with some friends! I love this yummy frittata and have made it many times over the years. I have done it with and without the chicken or turkey and either way it’s yummy!
In large skillet sauté onion in a tablespoon of butter and a tablespoon of olive oil.
Season with a bit of salt, cooking onion until translucent
Two small New Red potatoes washed and cut into thin slices and arrange over onions
Cooked shredded chicken or turkey seasoned to taste(optional)
One bag of Broccoli Slaw (you can get this in the produce section of the grocery store but it may not be easy to see so ask the produce guy.) It has shredded broccoli, carrots and cabbage or cut up your own.
Because the skillet you are using which sautéed your onion is still warm you can steam the vegetables until tender crisp (which won’t take long) by putting a lid over it on low heat.
Slightly beat 8 eggs adding 2 T of water to them (which will make it lighter). Pour the eggs over the chicken and vegetables, season it with salt/pepper or whatever you like and put the skillet in the oven at 350 degrees to finish cooking until the eggs are cooked through.
Insert knife to check when it’s not runny with egg any more so you will know it’s done.
I like to top it with fresh sliced tomatoes and sprinkled with fresh grated parmesan cheese (or other fresh grated varieties) before serving.
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