Just recently we were able to add eggs to Sophie's diet! We buy farm fresh organic eggs from a local farm. It's been fun making different egg dishes for Sophie to try. Her favorite is sunny side up.
I love going to the farm stand and picking up fresh eggs. We are lucky to have a farm stand right next to our house. It's easy to bike there or just drive by on my way home and pick up fresh veggies. Today I picked up some zucchini and used it to make lunch.
Being able to support local farmers and having access to wonderful organic produce is such a gift. I love it.
Back to the frittata! It's super simple. Next time I will probably use my cast iron skillet, but the stainless steel skillet also worked out just fine.
8 organic eggs
1 small organic yellow onion
1 1/2 cup vegetable mix (I used an organic mix from costco that included : corn, edamame, green beans and carrots)
1/2 teaspoon shawarma seasoning by Spicely (optional)
1 teaspoon Herbamare (or just use plain sea salt)
coconut oil (for sautéing)
a handful of fresh chopped basil
nutritional yeast (optional)
Preheat oven to 375.
In about a 9 inch skillet, warm coconut oil and add diced onion.
As you are sautéing the onion, add in the 1 1/2 cup of vegetables.
Mix in the seasoning and salt.
In a separate bowl, whisk 8 eggs. Add in a extra dash of salt to the eggs.
Once the vegetables and onion are sautéed, add a layer of fresh chopped basil and nutritional yeast.
Pour egg mixture on top, and bake in oven at 375 for about 35 minutes or until done.
It's great for breakfast or lunch. I served it with gluten-free pancakes and grits.