Fall Frittata
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Celebrate the harvest season with this healthy meal. This simple, egg-based recipe is great for breakfast, lunch or dinner and includes a rainbow of veggies packed with healthy vitamins, minerals and antioxidants. Nourish your body and enjoy a delicious montage of flavor!
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- 1 Tbsp olive oil
- ¼ cup onion, diced
- 2 cloves garlic, minced
- ½ cup small broccoli florets
- 1 carrot, peeled and sliced
- ½ cup spinach leaves
- 1 portobello mushroom, chopped
- 1 cup cooked brown rice
- ½ tsp dried thyme
- Salt & pepper to taste
- 4 eggs, beaten
- ½ cup feta, diced
Instructions:
Heat olive oil in a 10” skillet. Add onions and garlic and cook gently 2 minutes. Add broccoli, carrot, kale and mushrooms and cook until barely tender. Add rice, thyme, salt & pepper. Spread mixture evenly in skillet. Pour eggs over top. Cook until set, about 6 minutes. Sprinkle cheese over top and broil until top of frittata is golden, about 2 minutes.