Loaded with vegetables, herbs and Mediterranean flavor, this hearty frittata is the kind of recipe that works for breakfast, brunch or a light dinner.
Recipe by: Chef Za
INGREDIENTS
1–2 tbsp avocado oil
12 medium eggs
1 c mozzarella cheese, shredded
1/2 c fresh basil, roughly chopped
1/2 c heavy cream
1/2 c full-fat ricotta
2 c asparagus, cut into 1/2-inch pieces
1/2 c red bell pepper, diced
2 c sliced baby portobello mushrooms
2 c baby spinach, roughly chopped
1 medium zucchini, diced
1 shallot, diced
1/4 c Divina Sundried Tomato Stuffed Olives, roughly chopped
1 tsp Divina Chopped Calabrian Peppers
1 c Divina Roasted Red Tomatoes, roughly chopped
1/4 c feta cheese
1 tbsp Italian seasoning
Salt and black pepper, to taste
INSTRUCTIONS
- Preheat the oven to 350°F.
- Place a large frying pan over medium heat and lightly coat with avocado oil. Once the oil is shimmering, add the shallot and bell pepper. Sauté for about 3 minutes, or until fragrant.
- Add the Chopped Calabrian Peppers, zucchini, asparagus and mushrooms. Sauté for about 5 minutes. Season with salt and pepper to taste. Remove from the heat.
- In a large bowl, whisk together the eggs, heavy cream, ricotta and Italian seasoning. Season with salt and pepper to taste.
- Lightly grease a 10-inch baking dish with avocado oil.
- Pour half of the egg mixture into the baking dish. Add the cooked vegetables, Sundried Tomato Stuffed Olives, Roasted Red Tomatoes, spinach and basil, reserving a little basil for garnish.
- Add the mozzarella and feta, reserving a small amount for garnish, then pour in the remaining egg mixture. Gently mix to combine.
- Bake for 1 hour, or until the center is puffed and set.
- For a more golden top, broil for about 3 minutes, or until lightly browned.
- Garnish with the reserved basil and feta before serving.
