Garden Fritatta
Garnishing your dish adds some fun to plating and can add flavors that help make heated leftovers more interesting. You can add salsa, avocado, or sour cream as a side garnish to add some depth to your meal. Or you can serve frittata as just a part of a meal by having meat, toast, or other breakfast-themed foods on the side.
Ingredients
- 10 eggs
- ¼ small red onion, chopped
- 2 large celery stalks, diced
- 3 large mushrooms, sliced
- 1 large zucchini, chopped
- 1 medium yellow squash, chopped
- ½ green pepper, chopped
- ½ red pepper, chopped
- 2 Roma tomatoes, chopped
- ½ bunch fresh spinach, washed and stems removed
- 1 tsp celery salt
- ½ tsp black pepper
- 1 tsp garlic powder
Instructions
- Saute vegetables (except spinach) in oil till tender. Add spinach and saute just long enough for the spinach to begin to wilt.
- Beat 10 eggs with celery salt, pepper, and garlic powder. Add sauteed vegetables and mix together.
- Pour into a 9z13 Pyrex pan coated with non-stick cooking spray or greased sightly.
- Bake at 350 degrees for 30 minutes till eggs are cooked completely.
- Garnish with cilantro, salsa, sour cream, or avocado.