A frittata is like a no-flip omelet or a no-crust quiche—a fast egg dish that can be made with any combination of vegetable, meat, and cheese that you can imagine. It's a great "go-to" meal when you can't think of anything else to make!
|2||T||butter (or coconut oil)|
|3⁄4||c||red onion (chopped)|
|1||lb||mushrooms (or red peppers, sliced)|
|4||c||veggies, chopped (broccoli, cauliflower, zucchini, artichoke hearts, asparagus, spinach, etc.)|
|3||t||dry mustard (or 2 tsp prepared mustard)|
|1||t||freshly ground black pepper|
|1||t||spike vegetable seasoning|
Heat butter in large skillet over medium-high heat. Add onion and mushrooms and cook, stirring, for 1–2 minutes, or until onions are translucent. Add chopped vegetables and seasonings. Sauté until vegetables turn bright green and begin to soften. Reduce heat to medium or medium-low. Meanwhile, break eggs into a small bowl. Add milk, mustard, and black pepper. Use a fork to break yolks gently, without whisking (mixture will look marbleized), and pour eggs over vegetables in skillet. Cook over medium heat until eggs are set. Placing a cover on the pan will cook the top quicker. Try to avoid browning the bottom of the eggs.