Easy Veggie Frittata

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I love eggs.  They are a nutritional powerhouse, packed with protein, Vitamins B2, B6 and B12, vitamin D and a whole lot of minerals like zinc, copper and iron.  Add some vegetables and you have yourself a super nutritious breakfast, lunch or dinner dish for the whole family.  This recipe is super easy and can be modified based on your vegetable preferences.  This is a great starter food when introducing eggs if you are following a baby led weaning approach to starting solids, and a perfect toddler and adult meal!

-       8 eggs
-       ¾ cup milk
-       dash of salt and pepper (to taste)
-       1 tsp mustard (Dijon or yellow)
-       2 tbsp olive or avocado oil
-       8 oz mushrooms, sliced
-       1 red bell pepper, diced (or any other vegetables you wish)
-       3 cups raw baby spinach
-       ½ chopped onion
-       3 oz cheese (cheddar, parmesan, or your preference)

1.      Preheat oven to 400 degrees
2.     Using an oven safe pan, heat oil on medium heat
3.     Cook the onion until soft and translucent, about 3-4 minutes
4.     Add the bell pepper and mushrooms, cooking for about 5 minutes, until tender
5.     Add the spinach and cook until wilted.  Remember, any vegetables can be substituted here, based on your preference
6.     Wisk the eggs, salt and pepper and Dijon mustard
7.     Add the egg mixture to the pan with the vegetables, let cook for 3 minutes and do not mix
8.     Sprinkle cheese on top and cook for 15-20 minutes, until cooked through
9.     Let cook and enjoy!