I posted the Zucchini Frittata in my post about Santa Rosa a couple of weeks ago. Today I decided to make the recipe using julienned broccoli stems and carrots. I also added:
- 1/2 tsp. Baking soda
- 1/4 c. of Rye flour
- 1/4 tsp. dried Dill
- and omitted the Mushrooms
Fry the veggie shreds and tomato in a sauce pan over medium heat for 10 minutes, stirring. Add 2 tsp. Organic Virgin Olive Oil when done, and stir. Add to eggs, parsley, green onions. Stir in together flour and baking soda, with spices and add to mixture, stirring until incorporated.
Bake at 400º for 17 minutes in a 9 x 11 baking dish.
So you’ve made the Veggie Frittata, served it with a salad and slice of gluten-free millet chia bread… how to eat the leftovers?
One of my favorite lunches is a crackerwich® stack!
Today I was in the mood for an Avocado-Tomato-Green Onion crackerwich®, and all it needed was a savory slice of frittata to make it perfect.
Two slices of Rye Vita, tomato, onion, frittata, a smear of Vegenaise, and some lightly sautéed mushrooms or whatever other healthy topping you can think of!
~ Enjoy! ♥