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Perfect Brunch Frittata

American \ Breakfast \ Main Dish
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Prep Time15minutes
Cook Time20minutes
Passive Time
people
Nutrition Facts
The Perfect Brunch Starts with A Frittata
Amount Per Serving
Calories 47 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0.01g 0%
Polyunsaturated Fat 0.01g
Monounsaturated Fat 0.01g
Sodium 440mg 18%
Potassium 63mg 2%
Total Carbohydrates 6g 2%
Dietary Fiber 4g 16%
Sugars 1g
Protein 2g 4%
Vitamin C 17%
Calcium 9%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

I have never been much of a breakfast person however when I do feel in the mood or we are having company, this frittata really fits the bill.

I also serve it for dinner with a fresh green salad and it is also perfect as a lunchtime leftover.

ENJOY!

Veggie Base

Ingredients

  • 1 Tbl. olive oil
  • 1 tsp. garlic crushed
  • 1/4 medium red onion chopped
  • 8 oz heirloom tomatoes chopped
  • 2 oz. fresh spinach
  • 2 cups broccoli florets steamed
  • 1 tsp. salt
  • 1 tsp. onion powder
  • 1/2 tsp. black pepper

Directions

  1. Heat oil in large saute pan and add garlic. Cook for 2 to 3 minutes over medium heat.
  2. Add red onion, and cook for 2 additional minutes.
  3. Stir in chopped heirloom tomatoes, spinach and steamed broccoli. Continue cooking for 3 minutes.
  4. Stir in fresh seasonings.

VeganEgg & Vegan Cheese

Ingredients

  • 10 tsp. Follow Your Heart Vegan Egg
  • 4 cups water cold
  • 8 oz. Kite Hill Almond Ricotta

Directions

  1. Mix VeganEgg in cold water with whisk until blended.
  2. Fold in Kite Hill Ricotta.
  3. Add to pan with veggie base and cook, covered for 10 minutes or until most of moisture is absorbed.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.

XOXO

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