Recipe: Vegetable Frittata

Now that spring has finally arrived, we’ve been frequenting our local farms. I love stocking up on fresh eggs and local produce directly from the farm. We often take the kids so they can learn about how and where our food is sourced.

This past weekend was so busy there wasn’t much time for cooking. One of the fastest meals to make is a healthy, vegetable frittata. When we arrived home, I whipped up a quick lunch for the entire family to enjoy using fresh eggs and greens. It was delicious and took less than 20 minutes to prepare.
Part 1: Frittata
Ingredients:

    2 Tbsp olive oil
    8 Large Eggs
    1 cup goat cheese
    3 cups of spinach
    ¾ cup of milk
    1 cup tomatoes cut into small pieces

Directions:

    Preheat oven to 375 degrees
    Crack eggs into large mixing bowl. Add milk, salt and pepper. Beat until mixed.
    Tear spinach into small pieces
    In a 10 inch oven proof saute pan, heat oil over medium heat, add spinach, saute until wilted.
    Remove from heat and add egg mixture
    Add tomatoes, sprinkle with goat cheese and transfer pan to the oven
    Cook for 30 minutes or until top begins to turn golden brown
    Remove from oven, let it sit for 5 minutes, cut and serve

Part 2: Salad
Ingredients:

    2 tablespoons of extra virgin olive oil
    1 small lemon
    Large bunch of mixed salad greens and tomatoes
    Seasonal vegetables of your choice

Directions:

Toss greens, tomatoes and your choice of seasonal vegetables together with olive oil and lemon. Add to the side of the frittata and enjoy!

Dr. Frank Lipman is the founder and director of the Eleven Eleven Wellness Center in New York City. This article was originally published on DrFrankLipman.com.