While reading Competitor magazine (which is given to me by Mari every time she visits from California) I found a recipe for a Spring Frittata by Deena Kastor and it sounded so good I wanted to share with everybody who reads my blog.
Deena points out that she eats this after a long run in the mountains to help her get protein into her system.
- 6 eggs, beaten
- 1 cup milk
- Hanful of fresh herbs, chopped (optional)
- 1 teaspoon of olive oil
- 2 cups of your favorite veggies
- sea salt and pepper to taste
- half-cup of grated parmesan, gruyere or goat cheese
In a bowl whisk the eggs and milk. If using the herbs toss them in with the eggs. Preheat oven to broil. Heat the oil on medium high in an oven-proof skillet, add your veggies and saute for 3-10 minutes depending on how you like your veggies. Lower heat to medium. Evenly distribute veggies in the pan, sprinkle with salt and pepper and add egg mixture. Cook for about 5 minutes, then transfer pan to oven and broil until eggs set slightly. Sprinkle with cheese and return to oven to melt cheese. Slide onto plate and serve hot with multigrain toast.
HAVE FUN COOKING!!!!!