It's winter. It's cold. We don't see the sun very much. If you offered me money to eat a salad, I'd probably decline (though it would have to be a lot of money). So, in an effort to eat more vegetables (one of my mindful, small goals), I've whipped up a frittata that you can enjoy for breakfast, lunch or dinner! I thought I'd share it with you in case you also lived exclusively off cookies for the last two weeks of December...
Ingredients:
- 8 whole eggs
- 1/2 c. milk (I use fat-free)
- 1 zucchini (quartered, cut into 1/4 in. slices)
- 10 cherry tomatoes (halved)
- 1 red pepper (diced)
- 1/4 c. crumbled feta
- 1/4 c. cooked and cooled farro (according to package directions)
- 2 garlic cloves, pressed
- Salt & Pepper
- EVOO
Cook farro according to package directions and let cool. Set aside. Roast veggies and garlic with salt, pepper and EVOO at 375 degrees for 15 minutes. Let cool.
In a large bowl, beat eggs until fluffy. Add milk, 1 tsp. salt & 1/4 tsp. pepper. Fold in vegetables and feta. Pour into greased pie plate (9-10") and bake at 375 degrees F. for about 25 minutes, or until set in the middle. Serve warm.
