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Frittata (Garden Veg and Mediterranean options)
  • Base Frittata Recipe
  • 8 large eggs
  • ½ cup (120ml) milk*
  • ½ teaspoon salt, plus more for cooking vegetables
  • ¼ teaspoon ground black pepper, plus more for cooking vegetables
  • 1 cup (about 100 to 120g) shredded sharp cheddar cheese OR crumbled feta, divided
  • 1 Tablespoon olive oil
  • 2 cloves garlic, minced
  • Version #1: Garden Vegetable
  • ½ small red onion, thinly sliced
  • 1 heaping cup (about 150g) chopped sweet potato (no need to peel)
  • 1 heaping cup ( 130g) sliced zucchini
  • ½ cup (about 80g) chopped red bell pepper
  • optional for topping: chopped fresh parsley
  • Version #2: Mediterranean-Inspired
  • 1 cup ( 30g) roughly chopped fresh spinach
  • 1 cup ( 150g) halved cherry tomatoes (cook on stove before adding to egg mix)
  • 1 heaping cup (about 160g) canned quartered artichoke hearts, drained (I used frozen, thawed)
  • optional: 2 ounces (56g or about 4 slices) roughly chopped prosciutto; (maybe add chopped red onion)
Note: Ingredients may have been altered from the original.
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