Vegetable Frittata

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4 Servings

Joseph Mercola, Dr. Mercola’s Total Health Program

Prep time20 minutes
Recipesvegetable Lunch healthy eggs Dinner Breakfast gluten free

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!

2Tbutter (or coconut oil)
3⁄4cred onion (chopped)
1lbmushrooms (or red peppers, sliced)
4cveggies, chopped (broccoli, cauliflower, zucchini, artichoke hearts, asparagus, spinach, etc.)
8 eggs
3tdry mustard (or 2 tsp prepared mustard)
1tfreshly ground black pepper
1tspike 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.