Tuesday, May 10, 2016

Mediterranean Baked Frittata w/ Fresh Thyme

                                 





So we all know that breakfast is the most important meal of the day, and this frittata may be the most important frittata recipe you need to know. It is filled with so many different flavors, nutrients, and textures! I made this for my family on Mother's Day and well it was such a big hit I just had to share the recipe!  My family attacked this so fast I was unable to photograph it as well as I wish I could have, but I guess that just tells you how good it is! Also, I usually don't use whole eggs but for this it was necessary and nutritionally it is fine to consume as long as you don't have too much! This frittata was super moist, filled with flavor from the fresh thyme and variety of vegetables, and overall a big hit for brunch! 

Nutrition: This frittata is provides great sources of protein (from the eggs and milk), good fats (from the olives), calcium (from the milk and cheese), fiber (from the vegetables), B vitamins (vegetables), Iron (spinach), Vitamin C (vegetables), Omega 3 fatty acids (olives, eggs, zucchini), Biotin (eggs), vitamind D (mushrooms) 

Ingredients: 
12 eggs 
2/3 cup non fat/ low fat milk 
1 red onion 
4 zucchinis 
1/2 cup asparagus 
1 cup spinach 
1/2 cup mushrooms 
1/4 cup feta cheese 
12 Kalamata olives 
1/4 cup fresh thyme 
2 tablespoon vegetable oil 
salt and pepper to taste 
Optional: 1/4 cup shredded mozzarella for topping 

How To Make It: 


FIRST: heat oven to 350 degrees F 


1. Wash and chop up all of the veggies to similar sizes! 
-Red onion 
-Zucchini 
-Mushrooms
-Asparagus 
-Spinach 



2. Heat up 2 tablespoons of vegetable canola oil 


3. Start cooking the onions, zucchini, and asparagus cook for 5 minutes before adding the rest of the ingredients. 


4. Then add the mushrooms and then the spinach and let cook for 3 minutes 


5. The sautéed vegetables should be cooked but not overdone for they will still bake in the oven! 


6. Mix 12 eggs and 3/4 cup of milk together.




7. Remove the Thyme leaves from the sprig by pulling them the opposite way. Then chop them up along with the Kalamata olives! 



8. Crumble up your favorite feta cheese (this one is a california feta made with cow's milk so it is milder than most feta cheeses). 

9.  Using Canola Oil Spray, thoroughly spray a casserole dish. 


10. First put the egg mixture, then the sautéed vegetables then evenly spread the olives, thyme, and cheese. 

11. Bake for about 25-30 minutes in a 350 degree F oven, the frittata should puff up and be golden around the edges! 

12. Sprinkle some mozzarella cheese on top if you're feeling extra cheesy and serve!! 





















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