Servings: 8 Slices
Calories: 124kcal
Garden fresh frittata served on a dish of colorful sauces.
Ingredients
- 1 dozen eggs
- Sea Salt and Ground Pepper
- extra virgin olive oil
- 1 small zucchini , cut bite-size
- ½ cup yellow onion , diced
- 1 cup roasted baby carrots and/or parsnips , diced
- 1 cup Malabar spinach (or any variety spinach)
- Tomatillo (green) salsa (use favorite recipe or fresh market-bought)
- Mild tomato (red) salsa (use favorite recipe or fresh market-bought)
Instructions
- Preheat oven to 350F.
- Slice fresh carrots and/or parsnips into pencil-thin pieces. Coat with olive oil and roast in a 350F oven until fork tender.
- Set 12-inch cast-iron frying pan over medium burner.
- Set aside two eggs, uncracked.
- In a large bowl, crack 10 eggs together and whisk thoroughly.
- Season with salt and pepper. Set aside.
- Coat bottom of hot pan with olive oil and saute zucchini and onion; after a few minutes add roasted vegetable(s) and spinach, sauteing until wilted.
- Pour eggs over. Stir once or twice only.
- Crack remaining two eggs carefully into center, taking care not to break yolks.
- Place pan in hot oven for approximately 20 minutes, or until center is set.
- To serve, let cool approximately 10 minutes, cut into wedges and place over twin areas of red and green sauce. Garnish with a sprig of spinach or fresh herb.
Spa Index Kitchen Notes
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Nutrition
Serving: 1 Slice | Calories: 124 kcal (6%) | Carbohydrates: 2.5 g (1%) | Protein: 9 g (18%) | Fat: 9 g (14%) | Cholesterol: 246 mg (82%) | Sodium: 105 mg (5%) | Potassium: 182 mg (5%) | Fiber: 1 g (4%) | Sugar: 1 g (1%) | Vitamin A: 1900 IU (38%) | Vitamin C: 19 mg (23%) | Calcium: 50 mg (5%) | Iron: 1.4 mg (8%)