Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes |*Servings: 6
There is no evidence suggesting eggs exacerbate rheumatoid arthritis symptoms or promote inflammation. Eggs are recognized as functional foods due to the bio-active ingredients that can influence inflammatory pathways, including antioxidants and high-quality protein. Give the humble and affordable egg a chance with this antioxidant-rich veggie frittata.
Nutritional information (per serving*): Calories: 165; Protein (8g); Total Fat (12g); Saturated Fat (3g); Unsaturated Fat (5g); Carbohydrates (4g); Fibre (1g); Sodium (343mg)
- 2 tbsp extra virgin olive oil
- 1 small onion (white, red, yellow), chopped
- 1 tbsp minced garlic
- 1 cup broccoli florets, chopped
- ½ cup cherry tomatoes, halved
- 1 cup baby spinach, chopped
- 1 Japanese eggplant (small and skinny type), sliced
- 6 large eggs
- ¼ cup milk or dairy-free alternative (unsweetened)
- 1 tsp dried oregano
- 5 fresh basil leaves, chopped (optional)
- Salt and pepper to taste
Preheat the oven to 400˚ F.
Heat a cast iron skillet over medium heat and drizzle the bottom with olive oil. Once the pan is hot, add onions, garlic, broccoli, eggplant and tomatoes. Sauté for 7-8 minutes.
While the veggies are cooking, add the eggs, milk, salt and pepper to a medium mixing bowl. Whisk all ingredients together. Set egg mixture aside.
Add spinach, oregano and basil to the veggie mix, stir and sauté for 1-2 more minutes. Once the spinach is cooked, drizzle 1 tsp of olive oil to coat the bottom of the skillet to prevent sticking.
Pour egg mixture over sautéed vegetables. Stir the veggies and lightly mix with the eggs. Let sit on the stove over medium-low heat for about 2 minutes.
Transfer the skillet to the oven and bake for 13-15 minutes or until the centre is set.
Remove from the oven and enjoy!
- An 8" or 10" cast iron skillet works well for this recipe, but you can use any oven-safe skillet if a cast iron skillet is too heavy.
- Store leftovers for 3-4 days in the fridge or freeze for up to 1 month.
- Frittata makes excellent leftovers for your weekly meals. It is great as a sandwich on whole-grain bread for lunch, a meatless dinner or a filling and quick breakfast.