Friday, May 5, 2017

Veggie Frittata with Roasted Tomatoes

Summer isn't quite here yet, but greenhouse tomatoes are everywhere! This recipe takes nice advantage to the little grape tomatoes that are readily available.


1 cup grape tomatoes
1 tsp olive oil
1 tsp balsamic vinegar

1 tsp olive oil
1/2 cup sliced mushrooms
1/4 cup chopped onion
1 Tbs. chopped jalapeno peppers (optional)
1/2 cup chopped baby kale or baby spinach
2 Tbs. minced fresh basil
2 large eggs
2 egg whites
1/4 tsp sea salt
1/4 tsp black pepper


Heat the oven to 400. Mix the grape tomatoes with the olive oil and balsamic vinegar. Spread the tomatoes on a baking sheet and roast for 15 to 20 minutes, until they begin to shrivel and turn brown in spots. Meanwhile, heat the olive oil in a small oven proof skillet. Add the mushrooms, onion, and peppers and cook for about 5 minutes, until the mushrooms begin to lose their liquid and the onion begins to turn translucent. Add the kale or spinach, along with the basil and stir to combine. Mix the eggs and egg whites together in a bowl, mixing well with a fork until well combined. Pour the egg mixture into the skillet. Cook for about 1 to 2 minutes, until the bottom of the egg mixture begins to set. Place the skillet into the oven and cook until the eggs are set and the top is beginning to brown, about another 8 to 10 minutes. To serve, place a slice of frittata on a plate, and top with some of the grape tomatoes.

Serves 2

Stealthy Cooking Tip: Serve this with a side of broccoli if you want to increase your vegetable intake. Or, if you want to make this more savory (and can't stand to go without meat), add a couple of slices to bacon to the mix. Cook the bacon first, drain the bacon in paper towels and wipe the skillet dry. Then proceed with the remaining ingredients.

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