Mediterranean Frittata

We have some major construction going on at my house, so I offered the workers a homemade lunch in lieu of their usual fare (picture a bag with golden arches…you know the rest.)  I had no idea what I would whip up on such short notice, but then all I had to do was rely on my recent trip to the farmers market for inspiration.  I collected farm-fresh eggs, roasted tomatoes, Swiss chard, goat cheese and parsley for one of my favorite ‘kitchen sink’ recipes: the frittata.  You always know it’s a hit when they ask for seconds, or in this case – thirds.  And it’s incredibly easy.  Serve for lunch or dinner with a garden salad and heaven awaits.

MEDITERRANEAN FRITTATA

9 free-range eggs
1/3 C organic low fat milk
1 med. onion
1 TB garlic, minced
1 TB olive oil
1 C spinach, chard or kale
1 C roasted or sun-dried tomatoes (drain excess liquid)
2 TB chopped parsley
1/4 C chopped Kalamata olives
1/3 C  feta or goat cheese
1 tsp. Italian seasoning
1 TB flax seeds
Salt and pepper to taste

Preheat oven to 350.

Beat eggs with milk and season with salt and pepper.  Set aside.

Chop all veggies.

Sauté olive oil with onion and garlic for about 1-2 minutes, but don’t brown.  Add all veggies and cook over medium for about 4 minutes.  Add Italian seasoning.

Prepare ceramic baking dish (pie shape or oblong) by spraying with oil and coating with freshly ground flax seeds.

Add veggies to egg mixture, along with cheese. Pour into prepared dish and bake at 350 for 25 minutes or until center is set. For additional browning, broil for 3 minutes until golden.

Healthy Hints

Welcome to Cook4Seasons!

Your resource for fun facts on nutrition, health, farmers’ markets, the environment…and delicious recipes which celebrate the seasons.  My premise is ‘SOUL’ food: Seasonal, Organic, Unrefined and Local ~ and I will continually prompt thee to get thyself to the nearest farmers’ market on a regular basis.

Some examples from my treasure trove of topics will include:

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  • the benefits of wild vs. farmed salmon
  • how to store fresh produce
  • why diets don’t work
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I will also highlight seasonal foods and provide nutritional components, identify sustainable fish, and compare organic vs. conventional produce.

It is my intention to feed you with enough information to whet your whistle, while being mindful of busy schedules and internet overload.  The framework will be simple, timely and user friendly.  And I’ll always provide you with links to additional resources.

Of course these formats are only as good as their audience, so I highly encourage input from you. I’d love to know what subjects are of interest and how I can keep you coming back for more tasty tidbits. Comment soon – and often! Within weeks you’ll see the evolution as we explore new horizons together and give fresh meaning to the term “whole foods wellness.”

Once you sign up to receive these healthy hints, just leave the research to me and you’ll be on your (easeful) way to optimal health for your body and your mind.

Thanks for jumping on the bountiful bandwagon.  Until we eat again…

Karen