Basil Frittata Over Fresh Greens
Similar to quiche (minus the hassle of making or purchasing a crust), frittatas are also known as egg bakes. They're popular for breakfast, but they're great any time of day and can be eaten fresh from the oven or as a make-ahead meal. Frittatas are an excellent way to consume a hearty dose of vegetables, protein, and healthy fat all in one dish. Skill Level: Beginner. Serving Size: ¼th of pan + 1 cup raw dressed greens.
- 8 large eggs
- 1/4 cup crumbled goat cheese
- 1 cup diced bell pepper
- 1 tsp. paprika
- 1 Tbsp. grapeseed oil
- 1 cup fresh basil, julienned
- 4 cups fresh sorrel greens, or tender greens of choice
- 2 Tbsp. olive oil
- Sea salt and pepper to taste
In a large bowl, whisk eggs with goat cheese, peppers, basil, paprika, salt, and pepper.
Preheat large saute pan to low heat. Add grapeseed oil.
Add egg mixture and allow to cook, undisturbed over low heat, for about 10 minutes, until eggs settle.
Cover the pan and cook for an additional five minutes to ensure the top of the eggs are cooked through.
Remove from heat and allow the frittata to rest for about 5-10 minutes. During this time the eggs will continue to settle, which helps to create a firm and sliceable texture. Cut into four slices.
In a bowl, massage sorrel with olive oil and sea salt. Serve each frittata slice over dressed greens.
Nutrition Information: Gluten-free, nut free.
- Calories: 290
- Fat: 24 g
- Protein: 15 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Added Sugar: 0 g
- Sodium: 430 mg