FrittataBy Community Food Centres Canada
Making a frittata is easier than you may think! The possible fillings are endless so use any combination of vegetables you have on hand.
- 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)
- In a medium bowl, whisk together eggs, salt, and pepper. Set aside.
- Heat a large non-stick frying pan or cast-iron skillet over medium heat. Lightly coat with olive oil.
- Add minced garlic and cook, stirring occasionally, for 2 minutes.
- Add spinach and cook, stirring, for 30 seconds. Add all other vegetables and cook for an additional 1 to 2 minutes.
- 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.
- Garnish with parsley and serve.
- 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!
Meet the chefCommunity Food Centres Canada
This Frittata recipe is brought to you by Community Food Centres Canada’s Food Fit Program. Food Fit is a 12-week CFCC program offered at sites across Canada that focuses on increasing health in participants by building knowledge and excitement around healthy food, movement and social connection.
What Food Fit facilitators love about a good breakfast frittata is its versatility! Consider this recipe as a suggestion, not a rulebook. Swap out the feta for an aged cheddar, the spinach for kale, or tomatoes for peppers! Frittatas are all about making the yummiest breakfast with what you’ve got – and as the facilitators taught people across the country over Zoom this year, flexibility in the kitchen was the name of the game.