I was having a few mommy friends over for breakfast a few weeks ago and wanted to add something to the menu that would complement bagels, cream cheese and fruit, yet hopefully pack a filling punch for the rest of the day. My friend Jackie suggested I make a frittata…and the rest is history!
It was beyond tasty, healthy and not to mention full of protein. It is so easy to make with a little preparation along the way. It is great to serve as leftovers and I recently made it for dinner on a Friday night because of the Lenten season (aka no meat on Fridays). It is such a great meal anytime. Please let me know how you like it.
To your Freedom in Filling Up with No Guilt!
Dozen eggs (large)
¼ cup light cream
½ large sweet, white onion, chopped
2 Red Peppers roasted with a little olive oil (amount vary to your liking)*
1 ½ to 2 cups Broccoli sautéed in garlic and olive oil (amount vary to your liking)*
2 Baking Potatoes
Salt and Pepper to taste
1 ½ to 2 cups of shredded mozzarella cheese (amount vary to your liking)
- Peel the potatoes and either sauté them first in a large frying pan with olive oil or microwave them for about 6 minutes until they are soft.
- Add chopped onions to the cut up soft potatoes in the frying pan and stir. Cook until the onions become soft and transparent; about 5 to 7 minutes on a medium flame. (Feel free to cover the pan to help cook faster – just keep an eye on it)
- Add the prepared broccoli and roasted peppers in to frying pan and stir. Cook for about 5 minutes.
- In a separate bowl, mix 12 large eggs with the light cream.
- Add the egg mixture in the frying pan and continue to stir as the eggs start to cook.
- Once the eggs are cooked in with the vegetables and potatoes, and then scoop out of frying pan and in to a rectangular baking dish.
- Sprinkle the shredded mozzarella evenly over the frittata.
- Preheat oven at 400 degrees.
- Cook about 20 to 25 minutes or bake in the oven until cheese turns brown and crispy.
- Let stand for a few minutes (if you can wait). Serves about 9 or 12 squares depending on your appetite or portion control (12 squares = about 1 egg per square with the vegetables & potatoes).
- Recommend baking in a Rectangular Stoneware dish (12 ½ ” x 9″ x 2 3/4″ high)
- * Prepare the roasted red peppers and sautéed broccoli throughout the week as dinner side dish and then save some for the Frittata. This helps save you time on the day you make the frittata.
- You can substitute the vegetables with anything you prefer, like cauliflower, corn or green peppers.
- Another healthy way in preparing the potatoes and/or vegetables is to steam them so they are softened and ready to be part of the frittata!