HERB AND VEGETABLE FRITTATA

This can easily be prepared the night before, and popped into he oven on Christmas morning! Use any variation of fillings for this recipe.

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What You'll Need:

1 c mushrooms, sliced
3-4 green onions, sliced
1 c fresh broccoli, sliced
olive oil
salt and pepper

8 large eggs

1/2 can artichoke heart in water, chopped
1 Tbsp fresh tarragon
2 tsp chopped parsley
1/4 c grated Parmesan or other hard cheese, right from the block

1 c grape tomatoes

microgreens or sprouts

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Preheat oven to 450*

Arrange mushrooms, onion and broccoli in a pie pan. Drizzle with olive oil, salt and pepper. Roast for 10-15 minutes.

Meanwhile, whisk eggs in a large bowl. Set aside.

Remove roasted veggies from oven. Reduce heat to 325*

Sprinkle roasted veggies with artichoke, herbs and cheese. Pour whisked eggs over evenly.

Make until eggs are beginning to set, about 8 minutes. Add grape tomatoes, return to oven until eggs are cooked through, about 15 minutes.

Toss microgreens with a splash of olive oil, salt and pepper. Top frittata with dressed greens.

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Serves 4. Recipe modified from Shape Magazine