Post Feast Frittata
Gobbled out and need a quick non stodgy breakfast casserole this holiday season? The frittata, originating from Italy, is one of the simplest and most delicious ways to transform the humble egg and all those bits and pieces from your fridge that are so easy to waste into a morning, noon, or nighttime star attraction. Eggs have impressive health credentials too as both the whites and the yolks are rich in protein, vitamins, and essential minerals like betaine and choline which promote heart health and are essential for supporting that all important brain. So this holiday season get cracking and make your guests tummies do a post feast happy dance!
Post Feast Frittata
serves 6-8
1 tsp avocado oil or butter
10 large responsibly laid eggs
4oz mild soft goats cheese
2 tsp dried herbs or 1/4 cup fresh (like thyme, oregano, basil)
1/2 to 3/4 cup crumbled sheep feta or manchego or any other tasty cheese you have on hand
2 cups roasted or sautéed chopped veggies (like onions, peppers, mushrooms)
3 cups fresh baby spinach or kale
Grease a 9 or 10 in. round or 10×13 in. pan and preheat the oven to 375F. Beat eggs and goats cheese on high speed in a blender until combined. Add in herbs and pour into the prepared pan. Reheat roasted veggies in a pan and stir in spinach until wilted. Arrange veggies over the egg mixture and sprinkle with the tasty cheese. Bake for 25-30 minutes just until set in the center. Remove, cut into wedges, and serve hot or at room temperature.
* Frittata can also be made ahead and chilled or frozen UNCOOKED. To serve, thaw if frozen overnight and bake as directed above. Add an additional 5-10 minutes baking time if chilled.
