Recipe by: Chef Za
INGREDIENTS:
1-2 tbsp avocado oil
12 medium eggs
1 cup mozzarella, shredded
1/2 cup fresh basil, roughly chopped
1/2 cup heavy cream
1/2 cup full-fat ricotta
2 cups asparagus, cut into 1/2" pieces
1/2 cup red bell peppers, diced
2 cups sliced baby portobellos
2 cup baby spinach, roughly chopped
1 medium zucchini, diced
1 shallot, diced
1/4 cup Sundried Tomato Stuffed Olives, roughly chopped
1 cup Roasted Red Tomatoes, roughly chopped
1/4 cup Feta cheese
1 tbsp Italian seasoning
salt and black pepper to taste
DIRECTIONS:
- Preheat oven to 350° F
- Place large frying pan on medium heat and lightly coat in oil. Once oil is shimmering, add shallots and bell peppers. Sauté for 3 minutes or until fragrant. Next, add Chopped Calabrian Peppers, zucchini, asparagus and mushrooms. Sauté for 5 minutes. Season with salt and pepper to taste. Once all veggies are cooked, remove from heat.
- Next, whisk eggs, heavy cream, ricotta and Italian seasoning together. Season to taste with salt and pepper.
- Lightly grease a 10" baking dish with avocado oil
- Pour in half of the egg mixture, then add the veggies. Next add the chopped Sundried Tomato Stuffed Olives and Roasted Red Tomatoes, spinach and basil (leaving some aside for garnish). Add the cheese (also leaving some aside for garnish) and remaining eggs. Mix the ingredients in the baking dish until combined.
- Bake frittata for 1 hour or until center is puffed. For a more golden crust, broil for 3 minutes or until golden.
- Garnish with basil and Feta
