Purple Frittata

by KalaLea on April 1, 2011 • Posted in Recipes

Recipe by KalaLea K

photos_frittata

Serves 2-3 egg lovin’ ladies (or 2 patient gents)

Who doesn’t love breakfast for dinner? This past week, I made my first frittata EVER with brussel sprouts and purple fingerling potatoes. Purple is my favorite color — just call me Princess! This recipe is super easy and ultra-yummy — if you like eggs.

PRE-HEAT OVEN: 350 degrees Fahrenheit

You will need:
5-6 Free-range/organic eggs
4-6 purple fingerling potatoes chopped (slice 1 of the potatoes thinly for the top)
a handful of brussel sprouts chopped finely
2 cloves of garlic chopped
1/2 onion chopped finely (i used sweet onions since brussel sprouts are a lil’ bitter)
1/4 tsp dried rosemary
1/2 tsp dried oregano or chives or both
1/2 tsp dried thyme
Salt (1 tsp) and Pepper (1/2 tsp)
2 TBSP olive oil
1/2 cup-ish of almond milk (or organic cow’s milk)
1/2 juice of lemon and zest
goat’s cheese (optional)

COOKWARE
chef’s knife
large mixing bowl
cast iron skillet
whisk or a spoon will do
spatula

PREP it UP!
1. In a large bowl, add eggs, onions, garlic, lemon zest, spices, olive oil, almond milk, and all spices
it should NOT be super thick nor watery … start with a little milk then add

2. In the same bowl, add the chopped brussel sprouts and potatoes then whisk/mix until ingredients come together

3. Pour egg and veggie mixture into a medium to large skillet

4. Place purple fingerling slices on top for color and fun (and cheese if you wish)

5. Place skillet in pre-heated oven

6. Cook for 15-20 minutes (until it’s bubbly on top and little brown underneath)

7. Clean while you wait !

photo_frittata2

EAT!!

Squeeze lemon juice over frittata, drizzle ex voo*, and serve with a green salad, Applegate chicken apple sausage, toast & jam. Mega easy and delicious!!

*extra virgin olive oil

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What’s in Season: Spring

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Artichoke
Arugula
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Avocado
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Mint
Pineapple
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