We love breakfast here at Indian River. Here is a delicious frittata recipe from www.lizzylublog.com/ that incorporates all the veggies that could be growing in your garden at home and are at their peak! So whip it up and dish it out, and then savor this delicious morning treat. It’s one your whole family will be excited about. Also, don’t forget to pour yourself a nice tall glass of Indian River Select® orange juice to drink as part of your nutritious meal. Enjoy!
- 3 egg whites, 1 whole egg
- 1 clove garlic, minced
- 5 white button mushrooms, cleaned and rinsed
- 1/2 med red onion, diced
- 1/2 cup zucchini, sliced and cut into half moon shapes
- 1/2 summer squash, sliced and cut into half moon shapes
- 1/3 cup red pepper, chopped
- 1/4 fresh tomato, sliced into thin wedges
- 1 tsp olive oil
- 1 tbsp fresh oregano
- salt and pepper
- Preheat oven to 375. Heat oil in medium skillet over medium heat.
- Add in garlic and cook until fragrant.
- Add in chopped onions, stir and cook until translucent.
- Add chopped red pepper, salt, and pepper. Stir and cook for 2 minutes.
- Add mushrooms, zucchini, and summer squash. Cook for 6-10 minutes until soft, stirring occasionally.
- In a small bowl, whip the eggs (egg whites and whole egg) with a fork, about 10-15 seconds. Set aside.
- Once all the vegetables are cooked and starting to slightly caramelize, spread vegetables evenly throughout the pan. Pour the egg mixture over the top, swirling the pan around to spread the egg out evenly.
- Turn down heat to med-low and let cook for about 1-2 minutes, or until edges have firmed up slightly.
- Once the edges are slightly firm, place the pan into the oven. Cook for 10-15 minutes, until eggs have cooked all the way through and have puffed up. Watch carefully so it doesn’t burn!
- Using a pan holder, carefully remove the pan from the oven. Let stand for 2-3 minutes.
- Top with fresh oregano.
Using a spatula, carefully remove fritatta from the pan (it should slide out easily) onto a serving plate or serve right from the pan (again be careful, the pan is still really hot!)
Recipe and photo source: http://lizzylublog.com/post/93882087287/summer-harvest-frittata