Ingredients
- 10 large eggs
- 1 splash milk or almond milk, or water
- 1/4 tsp onion powder
- 1 small red pepper chopped
- 1/3 cup onion chopped
- 1/3 cup zucchini chopped
- 1/2 cup spinach or kale, chopped
- 1/2 cup tomatoes chopped
- 4 oz goat cheese
- 1/4 tsp dill
- 2 avocados ripe
- salt to taste
- pepper to taste
- butter
Servings: people
Instructions
- Melt a slab of butter in an ten-inch oven-safe pan (stainless steel or cast iron), then sauté onion, pepper, and zucchini for about five minutes or until onion is semi-translucent.
- While veggies are cooking, whisk up eggs, milk, salt, pepper, and onion powder in a bowl.
- Stir in the chopped spinach and cook for one more minute.
- Shake the pan a bit to make sure the veggies cover the bottom of the pan evenly, then slowly pour the egg mixture over the veggies. Cover the pan and cook for 5-7 minutes.
- Turn your broiler to Low while the frittata cooks on the stove. Make sure the oven rack is close to the broiler. If you don't have a broiler, preheat the oven to 375F.
- When the frittata has solid cooked edges and is still runny on the top, add your chopped tomatoes and crumbled goat cheese. Top with a generous sprinkle of salt, pepper, and dill.
- (Broiler version) Place the pan under the broiler and cook for 3-5 minutes, until all the egg on the top has solidified. Keep a close eye on the pan - this part will go quick! If there is still some jiggly egg under the top crust, cover with aluminum foil and cook for a couple more minutes.
- (Oven version) Cover with an oven-safe lid and bake for 5-10 minutes, until you can shake the pan and not see any runny egg jigglin’ on the top.
- Remove from oven. Slice in wedges and serve with fresh avocado slices and a generous drizzle of Sriracha!
Recipe Notes
- Scale number of eggs based on your pan size - I use a full dozen for a 12 inch pan.
- This recipe is highly customizable! While this is my favorite iteration, we've tried jalapeño, different cheeses, bacon, sausage, broccoli, yellow squash, and mushrooms. You can really just saute whatever sounds delicious and throw some eggs over it :)
- Use non-dairy milk and skip the cheese for a fully Paleo version. Ripe avocado over the top adds plenty of creamy goodness.
Source: Lolo's kitchen!
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