Massood's Farm Fresh Veggie Frittata
A beautifully flavored farm fresh veggie frittata!
Equipment
- 1 large skillet with lid
- Stove
- cutting board
- chef's knife
- colander
- wooden spoons
Ingredients
- 2 sweet potatoes, peeled and cut into bite sized pieces
- 3 russet potatoes, peeled and cut into bite sized pieces
- 1 fresh tumeric, peeled and finely chopped
- 1 fresh ginger, peeled and finely chopped
- 1-2 T coconut oil
- 1 red bell pepper, cored and chopped
- 1/2 t ground cumin
- 1/4 t ground oregano
- 1/4 t ground basil
- 1/4 t ground thyme
- 1 T tumeric powder
- salt and pepper, as needed, for serving
- 1 bunch fresh spinach leaves, torn into small pieces
- 1 dozen eggs
- 1/4 C grated parmesan cheese **to your taste
Instructions
- Peel and mince fresh tumeric and fresh ginger and add to 2 T coconut oil in a large skillet.
- Add spices, saute' and cover and then turn off while preparing the vegetables.
- Wash, peel, slice and cut sweet potatoes, carrots and russet potatoes into bite sized pieces and add to the sauteed tumeric and ginger in the skillet, stirring to coat the spices onto the vegetables.
- Cover the skillet with the lid and turn to medium/low to begin to soften the vegetables.
- Break eggs and add to a bowl and whisk together.
- Wash the spinach and tear into bite sized pieces and add to the eggs.
- Core and chop the red bell pepper and stir into the eggs.
- Add more spices, if desired.
- Mix in a bit of parmesan cheese--1/4 c or your desired amount to the egg mixture.
- Pour the egg mixture over the vegetables when softened--cover and continue to cook until eggs are set. Keep it at low setting to keep it from browning too much or burning.
- When set, cut into wedges and serve!
Notes
This is the most flavorful farm fresh frittata! It is simply heavenly.
TIP: Do not leave out the fresh tumeric or ginger. There are so many health benefits in using both, not to mention, the amazing flavor that both of them add!
A great gluten free and vegan menu offering for your brunch.