Many things in life are cyclical; the weather, the moon, my temple attendance, and, of course, diet fads. It seems as if the Atkins-style, high-protein low carb/low sugar diet is back in style and my wife and I have jumped on the bandwagon. That being said we eat a lot of eggs. Scrambled, sunny side up, hard-boiled, but after a while all that can get boring. This great protein source can be incorporated into new dishes to jazz it up and spark your interest in this great food again. A frittata is a great way to get a meatless meal with high protein and low cost.
The Blocks' Frugal Frittata
Ingredients
- 8 large eggs cage-free
- 1/2 cup heavy whipping cream
- 2 cloves garlic minced
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 2 cups freshly grated cheese
- 1 tbs. olive oil EVVO or cooking spray
- 2 cups broccoli chopped into 1 inch sections (or broccolini)
- 2 cups spinach roughly chopped
Instructions
- Preheat your oven to 425 F. In a large bowl wish together eggs, cream, ½ of the garlic, salt, and pepper. Mix until well blended. Then fold in 1 cup of cheese and set aside.
- In a frying pan cook the broccoli florets at medium-high heat covered for about 3 minutes. Once broccoli is tender when poked with a fork, add the remaining garlic and spinach to pan. Cooking another 2-3 minutes until spinach is wilted but not browned. It should be a healthy green color.
- Transfer vegetable mixture to a casserole dish spreading the mixture evenly across the bottom of the bowl. Whisk the egg mixture once more and pour over the vegetable lined dish.
- Take remaining cheese and sprinkle on top of the egg-vegetable mixture. Put the dish in the oven and bake for no more than 20 mins. A light browning will occur on the tops and edges of the dish.
- Once the frittata is done baking, sprinkle a little more salt and pepper to taste and serve immediately.
Notes
- Covered and refrigerated the dish can keep for about 3 days.
- Get fancy and use your artistic side! This recipe lends itself well to alterations. I have added tomato slices to the top of the dish before baking. Other vegetables can be substituted like Swiss chard, arugula, green onions, etc. Have fun cooking!
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