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)
Ingredients
- 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
Instructions
Step 1
Preheat the oven to 400˚ F.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Transfer the skillet to the oven and bake for 13-15 minutes or until the centre is set.
Step 7
Remove from the oven and enjoy!
Extra tips:
- 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.