Super easy to make, absolutely delicious, and full of vegetables! Try throwing together a frittata with all of those vegetables in your fridge. Just a few eggs, mushrooms, rainbow chard, and onion for pizzazz. It smells like heaven! Nope, that’s just breakfast…
Veggie Frittata
- 9 whole pastured eggs
- 2 tbsp water
- 1 tbsp pastured butter
- 8 ounces mushrooms (I used Crimini)
- 3 whole rainbow chard leaves with stems
- 1 whole yellow onion
- salt & pepper to taste
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Preheat oven to 350°.
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Crack eggs into a bowl with water. Scramble together and set aside.
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Melt butter and coat a 9 ½” round pan. I used my favorite cast iron skillet.
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Chop mushrooms, rainbow chard (along with stems), and onions.
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Mix vegetables with salt and pepper into the egg mixture and stir, coating evenly.
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Pour egg and veggie mixture into the coated 9 ½”
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Bake in the oven for 25-30 minutes.
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Once baked, cut frittata into slices and serve!
