Name: Vegetable Frittata
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 2 cups potato, grated; ½ tsp sea salt; 2 tsp organic butter; 1 small onion, diced small; 2 garlic cloves, chopped fine; 2 handfuls spinach; ½ can artichoke hearts, chopped; 5 sundried tomatoes, soaked and chopped; 1 ½ tsp dried thyme; ½ tsp black pepper; ½ tsp salt (or more to taste); 6 organic eggs, lightly beaten; ½ cup raw organic jack cheese, grated; fresh basil, chopped

CategoryEntreesDifficultyIntermediate

Yields4 Servings

Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

2 cups potato, grated

½ tsp sea salt

2 tsp organic butter

1 small onion, diced small

2 garlic cloves, chopped fine

2 handfuls spinach

½ can artichoke hearts, chopped

5 sundried tomatoes, soaked and chopped

1 ½ tsp dried thyme

½ tsp black pepper

½ tsp salt (or more to taste)

6 organic eggs, lightly beaten

½ cup raw organic jack cheese, grated

fresh basil, chopped

Preheat oven to 375 degrees F.

Place the grated potato into a small bowl with the sea salt. Let rest for about 10 min. Then squeeze out the excess water. Oil a 9 inch deep dish pie plate with olive oil or butter. Place grated potato into the pie plate and press evenly into bottom of dish.
10 Minutes

In a med skillet heat the 2 tsp butter, add diced onion and garlic and saute over med heat until soft, about 5 min.

Add other veggies and cook until spinach is wilted. Add spices and mix well. Adjust seasonings to taste.

Pour veggies on top of potato.

Mix cheese and eggs in a bowl and pour over veggies in oven dish.

Sprinkle the top with extra grated cheese if desired. Place into the preheated oven and bake for 30 – 40 min or until eggs are cooked through.
30 Minutes

(adapted from The Whole Life Nutrition Cookbook)

Ingredients