Frittata

Recipe

Ingredients

• 4 Yorkshire Valley Farms Organic eggs
• Salt and pepper, to taste
• 2 teaspoons olive oil
• 1 to 2 cloves garlic, minced
• 2 cups spinach
• 1 tomato, seeded and diced
• ¼ cup diced onion
• ½ cup diced mushroom
• ¼ cup crumbled feta cheese
• Fresh chopped parsley (for garnish)

Method

1. In a medium bowl, whisk together eggs, salt, and pepper. Set aside.
2. Heat a large non-stick frying pan or cast-iron skillet over medium heat. Lightly coat with olive oil.
3. Add minced garlic and cook, stirring occasionally, for 2 minutes.
4. Add spinach and cook, stirring, for 30 seconds. Add all other vegetables and cook for an additional 1 to 2 minutes.
5. Pour the egg mixture evenly over the vegetables, and cook until the top of the egg mixture begins to bubble. Spread feta over eggs. Reduce heat to low, cover the pan with a lid, and continue cooking until egg is cooked through, 5 to 7 minutes.
6. Garnish with parsley and serve.

Tips

• Serve leftover frittata or omelet on a piece of whole-grain toast or spoon it onto a wrap for a tasty breakfast burrito!
• Experiment with different ingredients. Try diced sweet potatoes, chopped kale, or diced red peppers — whatever is in your fridge!