Quick Frittata with Organic Super Leafy Greens and Other Vegetables - Earthbound Farm
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Recipes / Mains / Quick Frittata with Organic Super Leafy Greens and Other Vegetables

Quick Frittata with Organic Super Leafy Greens and Other Vegetables

Servings: 4-6

| Active Time: 20

| Total Time: 8

Here’s a great meal idea for breakfast, brunch, or even dinner. Try this simple yet oh-so-satisfying frittata from our good friends at Curry Girls Kitchen, who have mastered the art of turning fresh vegetables into a dish you’ll want to devour! This frittata is perfect for a last-minute dinner because it comes together quickly. For dinner, we suggest serving it with a simple salad and some crusty bread.

If you’re making the pesto: In a food processor, blend the spinach and cilantro in short bursts. Then, add the pine nuts and garlic, and blend until finely chopped. Finally, add the grated cheese and olive oil, and blend until smooth. Set aside.

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Ingredients

4 eggs, beaten

30 ml (2 tbsp.) olive oil

60 ml (¼ cup) yellow onion, diced

125 ml (½ cup) organic vegetable medley (Vegetable Medley) Earthbound Farm

60 ml (¼ cup) mixed mushrooms, chopped (we recommend shitake and King Oyster mushrooms)

60 ml (¼ cup) Kalamata olives, pitted and sliced

1 handful Earthbound Farm Organic Super Leafy Greens Mix

60 to 75 ml (4-5 tbsp.) store-bought pesto or homemade spinach pesto (ingredients below)

Directions

Preheat the pan over medium heat.

In a medium-sized bowl, whisk the eggs with sea salt.

In the hot pan, add the olive oil, onions, and mushrooms. Sauté for 1 minute.

Next, add 125 ml of organic vegetables, chopped, and cover. Cook for 1 to 3 minutes, until the vegetables are tender but still crisp. Avoid overcooking. Pour the eggs over the vegetables to cover the bottom of the pan. Then, add a handful of leafy greens, olives, salt, pepper, a few spoonfuls of pesto, and sprinkle with grated cheese.

Cover and cook for 7 to 8 minutes, until the eggs reach your desired consistency.

 

 

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