If you are at all like me you, usually have a bunch of vegetables at the end of the week that despite all of your good intentions never got cooked…or you cooked them but now you have left overs. Don’t let them go to waste…make a Vegetable Frittata. Eggs aren’t just for breakfast, and are a great source of protein. The whole thing takes 30 minutes to make, so even if you get home from a workout class late, you can get it in the oven quick and it will be ready by the time you are done with your shower… you will also have some left over for your morning breakfast or lunch.
Vegetables- any kind you like or have left over, even if they have already been cooked.
1 tsp salt
1 tsp pepper
1 tsp oregano
1 tsp red pepper flakes
1/4c parmesan cheese grated
6 large organic eggs
1 tbsp olive olive oil
1 small pat of butter
Preheat the oven to 350 degrees
Chop all the vegetables and give them a sautee’ in an oven safe non stick frying pan with olive oil and butter. Add in the salt, pepper, red pepper flakes, and oregano. While the vegetables are cooking scramble the eggs. When the vegetables have cooked down pour the eggs over them in the same pan you cooked them in and sprinkle the parmesan cheese over the top. Place in preheated oven and cook for 15 min or until eggs have puffed up and are no longer runny. It will fall when you remove it from the oven.