Hakuna Frittata!
This recipe is great when you have left over vegetables that you need to use. Perfect for a weekend when you have a little more time to cook and enjoy the process.
You’ll need 50 mins.
I had 1/2 and onion, a bit of yellow bell pepper, a few broccolini and some kale that needed to be eaten. The recipe below is a base – sub your veggies based on what you have, add meat if you hate animals. (Just kidding!)
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What you will need:
2 tablespoons Olive Oil
1 tablespoon Apple Cider Vinegar (if you don’t have it, no worries, use a lemon or some white wine vinegar.)
Sprig of fresh Rosemary
Pinch of Salt and Black Pepper.
1/2 white or yellow onion, chopped
2 cloves of fresh garlic, minced
1-2 cups veggies (based on what you have) If you use broccoli or broccolini – don’t waste the delicious stems. They cook well and go well in a dish like this.
2 tightly packed cups leafy greens (Or more!) Cut in clean ribbons not fat chunks.
6 eggs
1/2 cup yogurt (or milk)
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Action:
In a bowl whisk your eggs, yogurt, and a small bit of water. Put aside.
Pre heat oven to 350.
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In a sauce pan begin heat your oil.
Add the onions and simmer for 3 min, then add the garlic. Simmer for 5 mins till onions are translucent but not brown. Add the rosemary for remembrance or any other spices you might like to try.
Add the peppers, then the broccolini.
*Rule of thumb: if you have a variety of vegetables – throw your veggies in the pan based on how long the need to cook. Not just all at once.*
Toss this mixture together with love. Remember – no worries!
Now add your leafy greens and the apple cider vinegar.
Stir as the healthy leafy greens shrink and your kitchen smells of joy and a well balanced dish.
Salt and Pepper.
Toss your saute into the egg mixture – then pour into non stick baking dish. (Grease your dish if non stick- I use a canola oil spray.)
*Options! You can also just toss your egg mixture into the pan and put in it the oven. But you will be serving out of that pan then – you camper you.
Bake for 30 min.
Add cheese on top if you like!!!! I serve with fruit and hot sauce.
Hakuna Frittata! Enjoy!
Hi, Adriene! This looks yummy! I started following you in February when I injured my foot running. Can you help me? I am heading into foot surgery tomorrow and wonder if there are yoga sequences or poses that can keep me in shape while I recover. Thanks in advance if you get a moment to answer…Namaste!
not sure if it helps but so many of Adriene’s yoga sequences can be adapted for injury. I dislocated my left elbow 6 weeks ago and had surgery and I just started back with the sitting postures, aka no weight bearing etc. I went through the foundations videos and worked out what was possible or not. I haven’t been able to do Dedicate but I follow along and just ad lib with other postures when I cant do the ones that are there. It’s kept me to my resolution pretty much. Good luck with the recovery.
Making this as we speak with “leftovers” perfect!!
You didn’t say what to do with the rosemary.
Frittata is one of my very favorite things to make for lunch or dinner. I make mine a little differently. I use a cast iron skillet (stove to over) and saute my veggies with plenty of oil. I don’t use milk or yogurt but I almost always add a bit of cheese on top before putting it in the oven. I let the eggs cook on the stove for a few minutes and bake in the oven at 425 for about 10 – 15 minutes.
Love your Shakespeare reference!