A trip to our local farmers’ market yesterday provided me with some much-needed inspiration. Before we get to today’s blog post, let me apologize for my absence the past couple months. Life threw me some punches and my blog suffered while I rolled through them.
Now, onto our fabulous brunch inspired by yesterday’s market. After yoga, we strolled the farmers’ market and we were starving by the time we reached home! So, I threw together this quick frittata with ingredients we picked up while there.
A twelve inch skillet is heating up on the stove top over medium heat while the first of the veggies are getting prepped. Two fresh sweet onions, two fresh cipollini onions, four fresh garlic cloves, a half cup of broccoli florets, and a half cup of cauliflower florets are rough chopped and tossed into the skillet with two turns of extra virgin olive oil. Salt well and sauté until the veggies begin to get tender.
While those veggies are sautéing, rough chop a good size handful of kale and swiss chard. Once the other veggies begin to get tender, add to the skillet.
Continue to sauté the veggies until the greens wilt. While the greens are wilting, whisk together twelve eggs and one-half cup of unsweetened almond milk seasoned with salt and pepper.
Pour the egg mixture over the veggies. Using a spatula, continue to go around the edge of the pan moving the eggs toward the center until they begin to set.
Once the eggs begin to set, move to the oven, which has been preheated to 400*. Cook about ten minutes until the edges begin to brown.
Once the edges are brown, sprinkle a quarter cup of non-dairy mozzarella cheese over the top.
Once the cheese is nice melted, about five minutes later, pull the frittata out of the oven and let rest for another five minutes or so.
Slice the frittata as you would a pie, into eight nice size servings. I served it along side some sliced avocado and ezekeil toast. After we ate, we decided to deliver some to our local farmers as a thank you for providing the delicious veggies!
Melissa's Menu 