Before
After
This is one of my favorite go-to meals that I usually make for a Sunday brunch and then eat the rest for lunch throughout the week. What’s great about this meal is that you can use all sorts of vegetables combinations and they all taste great! This particular frittata has mushrooms, caramelized onions, chard and sweet potatoes. I also like using roasted asparagus, roasted fennel, spinach or cooked cherry tomatoes.
Ingredients:
6 organic eggs (farm fresh is always best, but use what you have)
1/4 cup non dairy milk
A bundle of swiss chard (around 6-10 leaves depending on size). You can also use spinach or kale. Washed and chopped into 1/4 inches (including the stems!)
1/2 large yellow onion, thinly sliced
8 mushroom caps sliced
1 sweet potato chopped in 1/2 inch pieces*
Olive oil
2 garlic cloves, chopped or crushed
4 oz Pesto (store bought or homemade. I like Trader Joe’s).
Salt & Pepper
Garlic powder
Balsamic vingar
Optional: cheese, prosciutto
Directions:
Cooking the Veggies:
Wash & prep all veggies
Preheat the oven to 400F*
In a frying pan, place 1 tablespoon of olive oil on low/medium heat. Add the onions and let them slowly cook. After a few minutes, once the onions are soft and translucent, add a few splashes of balsamic to caramelize the onions. Turn the heat on low and keep stirring so they don’t burn. You want them to shrink and get that caramelized coloring.
Lightly coat the sweet potato with olive oil, salt, pepper and a dash of garlic powder. Place the pieces on a baking sheet and bake until fully soft ~ 30minutes. (*If you are pressed for time, you can wrap the whole sweet potato in a wet paper towel and place in the microwave for 4-minutes until it is tender with a fork. Let the sweet potato cool and then chop into 1/2 inch pieces. )
In a separate frying pan, place 1 tablespoon of olive oil on medium and place the sliced mushrooms. Evenly cook these sauting until tender. I usually add a splash of balsamic to the mushrooms as they cook to give thee mushrooms a tad more flavor. You can also use a splash of cooking wine. This take about 5-8 minutes.
Once the mushrooms are done, place them in the onion frying pan and continue to cook them together. Salt and pepper to taste.
Use the mushroom frying pan and place olive oil and fresh garlic on medium heat. Once the garlic is translucent, add the chopped swiss chard, including the stems. Saute the greens evenly. I like to put a lid on the pan and slightly steam the greens as they cook.
Once all of the sweet potato is cooked, add it to the swiss chard and stir in the onions and mushrooms. Turn off the heat and let the veggies sit together.
Prepping the Eggs:
Keep the oven on 400F
In a bowl, crack all of the eggs, add the non dairy milk and pesto. Stir evenly with a fork. Add desired amount of salt and pepper with 1/2 teaspoon of garlic powder.
Cooking the Frittata:
Use a dish that is about 2inches deep and about 9 inches in circumference
Spray the pan with non stick olive oil or lightly coat with olive oil
Evenly place the mixed veggies in the bottom on the pan
Pour the egg batter on top of the veggies and evenly stir the veggies around so you will get a yummy veggie filled bite each time.
Cook the frittata for 45-60 minute. I personally like my frittata a bit drier so it tends to be about 60 minutes. I like to make sure there isn’t any liquid on top of the frittata by poking it with a fork.
Let the frittata cool once you take it out of the oven. Optional to top with prosciutto. Serve on top of a bed of arugula.
Enjoy mindfully!