Vegetable Fritatta’s are a great way to get vegetables into your kids! My kids love eating eggs. I can stick all sorts of vegetables into a fritatta, and they will eat the veggies right up and beg for more. The other reason that I love fritatta’s is that they are so quick and EASY to make. I cook my frittatas on the eye first, and then bake them, so they are really quick to make. Also, my family isn’t eating a fattening crust like you do with quiches.

Vegetable Frittata Recipe

1/2 cup chopped zucchini
1/2 cup chopped squash
1/2 cup chopped onion
1/2 cup chopped greens (I use kale or swiss chard since that is what is growing in my garden right now.)
10 eggs
1/8 cup milk
1 tsp. sea salt
1 tsp. black pepper
1 T fresh parsley
organic no salt seasoning to taste
1/8 cup cheese (I use Swiss or parmesan.)

I love caramelized onions, so I always cook my onions until they are brown. So, I add my onions, and saute until translucent. I then add my other veggies and saute until they are cooked and my onions are caramelized. If you prefer your onions to just be translucent, add all of your veggies at once and stir fry them.  Mix the rest of the ingredients together and pour the egg mixture on top of your vegetables. Stir until the eggs begin to cook. You want the eggs to still be runny, but some portions of the eggs to be cooked. Then, place your pan in the oven and broil for 3-4 minutes. Just keep an eye on it. You want it lightly browned. Once you have made fritattas for a while, it will be easy to know when the move your fritatta to the oven.

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