Want the flavors and nutrients of the Mediterranean with your breakfast? Try a frittata! Once you add the technique to your repertoire, you will discover that the variations are almost endless – just like the flavors. When I originally started making frittatas it was to satisfy a desire to use more of our garden vegetables; in addition, I liked the idea of using fewer eggs for an egg breakfast. Now frittata breakfast has become a ‘just for pleasure’ meal.

Dr. Grandpa, who seemed quite delighted by the Frittata, wrote a little note to celebrate it.

“A Frittata only comes along once in a while for breakfast in Doctor Grandma’s kitchen. It is a special treat. It has all the visual appeal, the aroma, and the mouth-feel of the most palatable and appealing foods. Above all, it has that special significance of knowing that it is a choice that will keep us feeling great (and thinking clearly—good brain food), as we get older, in mind as well as body. That knowledge adds a huge boost to the palatability of good foods. It is a knowledge that we don’t have to sacrifice delightful tastes in order to get healthy breakfast foods. It is a knowledge that the slow burning of the complex carbs and other ingredients will not spike our blood sugar and send us scouting for snacks before lunch when the spike drops off. The sensory satisfaction and the knowledge of how to live in happiness and health are in balance.”

Notes: If you discover that you have cooked too many vegetables; put them in a covered container, for another day – then you’re set, ready for a real fast frittata.

Frittata – Vegetables for Breakfast

By Joyce Bunderson Published: July 20, 2010

Want the flavors and nutrients of the Mediterranean with your breakfast? Try a frittata! Once you add the technique to your …

Ingredients

• 1 medium onion and chopped
• 1 cup mushrooms chopped, (I used baby portabellas.)
• 2 medium zucchinis chopped
• 1 tablespoon extra virgin olive oil
• 1 red pepper chopped
• 2 cups spinach chopped
• 1 teaspoon basil leaves dried,or( 1/4 cup chopped fresh basil)
• black pepper to taste
• 1/2 teaspoon salt or to taste
• 6 eggs extra large, (about 1 ½ cup whole egg or egg substitute)
• 1/3 cup non-fat milk
• 2 tablespoons parmesan cheese fresh, grated

Instructions

1. Gather the veggies.
   
2. Chop up the longer cooking veggies, mushrooms, zucchini, and onion.
   
3. Put the chopped veggies in a skillet.
   
4. Sauté vegetables at a medium high heat until the onions are clear. The vegetables need to cook a while; to dry them out a bit, or else the frittata might be runny instead of soft-firm.
   
5. Add the basil or other herbs.
   
6. Chop the surprising spinach.
   
7. Chop the red pepper.
   
8. Add the chopped spinach and red peppers to the skillet.
   
9. Saute all the vegetables.
   
10. Mix eggs, Milk and Salt together, while the spinach and red peppers are cooking.
    
11. Remove the vegetables from the skillet.
    
12. Pour egg/milk mixture into a non-stick oven proof skillet.
    
13. Add the cooked vegetables on top of the cooking egg mixture.
    
14. Sprinkle the Parmesan on top.
    
15. Put the skillet under the broiler, for 3 – 4 minutes, until the top is browned. Slice into wedges and serve.
    
16. Cut in to a wedge then serve your delicious frittata.