Fall Frittata

Budget Recipes

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!

Fall Frittata
  • 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.