By Julie Cornelius, MS
Want to make something at the beginning of the week that you can have as a quick breakfast, lunch or dinner? Try a frittata! Eggs are not just for breakfast anymore! Try the recipe below, make a large portion of it, and store it in the fridge for 3-4 days. Grab a slice for a quick meal- any one of the day!
- 2 tablespoons olive oil, plus more for drizzling
- 5 small red potatoes, thinly sliced
- 1 bunch green onions, trimmed and sliced
- 1 cup grape tomatoes, sliced
- 1-2 cups baby spinach, torn
- 1 cup broccoli
- 1 medium red bell pepper, chopped
- 1 clove garlic, crushed
- 8 eggs
- 1 tablespoon chopped fresh basil, plus more for garnish
- 3/4 cup shredded Asiago cheese, plus more for garnish
- Kosher salt and freshly ground black pepper
Preheat the oven to 375 degrees F.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced potatoes to the skillet, saute for about 6 to 8 minutes, until tender but firm. Remove the potatoes from the skillet. Add another tablespoon olive oil, and add the green onions, tomatoes, spinach, broccoli, red bell pepper and garlic. Saute for an additional 1 to 2 minutes or just until the spinach is wilted. Season the vegetables with salt, and pepper.
In a medium bowl, beat together the eggs, basil, cheese, salt, and pepper. Pour into the skillet over the vegetables. Reduce heat to medium-low and scramble the eggs for 1 minute. Return the potatoes to the skillet. Cook for an additional 2 to 3 minutes, or just until the eggs start to set around the edges. Drizzle olive oil around the edge of the pan to ensure easy removal.
Transfer to a baking dish or leave in skillet if oven safe and finish cooking in the oven for an additional 10 to 12 minutes, until the eggs have completely set in the center. Garnish with shredded Asiago cheese and fresh basil.
Julie Cornelius, MS is Co-founder of Potential Energy Training & Nutrition. She has an extensive background in nutrition and graduated from the University of Arizona in Tucson, AZ with both her Bachelors of Science and Masters of Science in Nutrition. She has worked in fitness studios helping clients achieve their nutrition goals, spent two years teaching college nutrition courses, and was the founder of Julie Bar, an energy bar company. Julie is a long time cyclist and mountain biker who loves being outdoors. Julie helps individuals to meet their nutrition goals, whether it is eating to win an endurance mountain bike race, losing weight, or just eating to be healthier.