This vegetarian frittata recipe is great for a big brunch with friends or family and a great contribution to a potluck or picnic. It’s delicious hot or cold and will keep stored in the fridge for a couple of days.
The incredible egg is so much more than just a great and affordable source of protein. The egg yolk is rich in choline, an important component for proper brain function and overall health. Quality really matters when it comes to choosing the right eggs—so go the extra mile and get eggs from hens that are outdoors and eat a varied diet (that is, pastured). Such eggs are a great source of vitamin D and omega-3s.
1 tablespoon butter
2 cloves garlic, chopped fine
½ leek, washed and chopped
1 small zucchini, cubed
3 cups spinach, washed
1 sprig fresh oregano, roughly chopped, OR 1 teaspoon dried oregano or Italian herb blend
¼ teaspoon salt
Freshly ground pepper
¾ cup crumbled sheep’s milk feta cheese
Preheat the oven to 350°F. Crack all the eggs into a bowl and beat them
In a large, medium-hot pan, melt the butter and add the garlic. Sauté for 1 minute; then add the leek. Sauté for another 3 minutes, until the leek is soft; then add the zucchini and sauté for another 2 minutes, stirring often.
Add the spinach and let it wilt, adding in more once there’s space in the pan. Finally, add in the oregano, salt, and pepper and stir.
If you make this in a cast-iron skillet, just switch the heat off, pour the eggs over the vegetables, sprinkle in the feta cheese, and pop the whole thing into the oven.
Otherwise, add all the vegetables to a large pie pan or baking dish. You could also make little individual pies using a muffin pan. Just remember to leave room for the eggs to rise. Pour the beaten eggs over the vegetables, add the crumbled feta cheese, and stir gently to make sure the vegetables and cheese are distributed evenly.
Bake for 35–45 minutes. The frittata is done when a knife inserted into the middle of it comes out clean. Let it rest for 10 minutes before cutting into it. Serve with a big green salad and some crackers or bread and grass-fed butter.
Katrine van Wyk came to New York from Norway as a model. Her personal struggles with food allergies led her to attend the Institute for Integrative Nutrition. She is now a wellness expert for MindBodyGreen.com and a certified 200 RYT yoga teacher. Van Wyk helped develop smoothies and juices for Equinox’s juice bars in London and Toronto. She lives in Brooklyn, New York. Visit Katrine online at http://katrinevanwyk.com/.
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Image: Patryce Bak