1 tbsp extra virgin olive oil
2 cups broccoli florets
1/4 cup minced onion
2 mushrooms, sliced
1/4 cup chopped red bell pepper
2 large handfuls of spinach
4 oz feta cheese, cubed
1/2 tsp paprika
6 large eggs
A frittata is basically a quiche without a crust. This egg dish also incorporates Cayce’s recommended 3 above-the-ground to 1 below-the-ground veggie combination.
Preheat oven to 325 degrees. Grease a 12 inch quiche dish.
Steam broccoli until crisp-tender; remove from heat and set aside to cool.
Meanwhile, in medium-sized skillet, cook onion and red bell pepper in olive oil over medium heat, stirring often, until vegetables are soft, about 5 minutes. Add spinach and cook until wilted. Remove from heat. When broccoli is cooled, cut into small pieces. Put all veggies and paprika into a large bowl.
In a separate bowl, beat eggs to blend yolks and whites. Add eggs to vegetables and mix well. Fold in feta cheese, mixing until blended.
Pour into a quiche dish and bake for 35 minutes or until eggs are set.
Remove from oven and serve warm. To serve, cut into wedges. Serves 4-6. Enjoy!
Note: Use certified USDA organic and non-GMO project verified ingredients when possible.