Loaded Veggie Frittata for Mother’s Day

Most brunch items are not extremely healthy so I was trying to figure out what to do for Mother’s Day that would taste delicious and still be loaded with ingredients that are good for your body. My husband and I prepared a small outdoor brunch for my parents and it was fairly easy to please everyone since we all usually eat pretty healthy diets. Although, I really do think that even people who don’t normally love healthy food would love this frittata recipe. It was so delicious, we ate the whole thing! I stopped at the farmer’s market in the morning and picked up most of the ingredients along with a bunch of fresh herbs for garnish and some beautiful flowers for my mom. The farmer’s market really is one of my favorite places! What you’ll need:

  • a dozen eggs, 5 whole eggs & 7 egg whites
  • 1 small zucchini, chopped
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, finely chopped
  • 1 yellow squash, chopped
  • 1/2 cup mushrooms, chopped
  • 1/2 cup cherry tomatoes, chopped
  • fresh basil, torn into pieces
  • salt and pepper
  • 1 tbsp olive oil
  • I didn’t add spinach but I think it would be a great addition!

What you’ll do:

Preheat the oven to 375. Crack eggs and combine in a bowl with salt and pepper. Whisk until mixed and set aside. Saute the onions and garlic in olive oil in a large frying pan. Once tender, add in zucchini and squash. Next add the mushrooms and cook for a few minutes. At the last-minute, add tomatoes and stir. If you’re adding fresh spinach leaves, do that now. Add in salt and pepper and fresh basil. Slowly pour in the egg mixture. Stir and let the egg heat up a little. Then pour the entire mixture into a casserole dish, or any oven safe dish you would like to use, and place in the oven for about 25 minutes. The time will depend on how deep your pan is. Mine was about 3-3/2 inches, so my frittata took about 30 minutes to bake all the way through. A traditional frittata is much thinner but I had to work with what my mom had at her house and I was actually very glad I did it this way. Keep an eye on it and when the top is solid and nothing jiggles when you move the dish, it should be ready. Serve when warm. Top with fresh basil, rosemary, cilantro or whatever fresh herbs you have for garnish.

We also made guacamole and salsa and used non-fat greek yogurt in place of sour cream for the toppings. It was delicious and I will definitely be making this again. On the side we had organic turkey breakfast sausage from Whole Foods and some delicious fresh fruit.

I also made a lemon, rosemary, and mint infused water and served it with rosemary as garnish. I just added those ingredients to a large pitcher of ice water and let it sit for a while. It was very refreshing with our brunch. Hope everyone had a wonderful Mother’s Day!

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