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.