What do you do with your basket full of  fresh vegetables from your garden or Farmer's Market? Make a delicious frittata chock full of garden fresh veggies, perfect for breakfast, lunch or dinner!  This is an extremely flexible main dish whips up within 15 minutes,begins on the stove and ends with a little baking time! 

• 8 eggs (Omega 3- great for the brain!)
  
• 1/2 cup cottage cheese
• 1 teaspoon turmeric (great in eggs - great for the brain!)
• fresh herbs and spices to taste 
• salt and pepper to taste
• dash of extra virgin olive oil 
• 1 1/2 cups of zucchini, squash, onions or garden fresh veggies of choice 
• 2 green onions
• 1/2 cup to 1 cup cheese optional (sharp, yellow, pepper jack or whatever you have) 
• fresh cilantro, parsley, tomatoes, avocados for garnish

 Preheat oven to 375.

Saute  fresh veggies in a dash of olive oil, in a heavy bottomed skillet that can go into the oven. Saute veggies until crisp tender. Do not overcook! 

While veggies cook, crack the eggs into a bowl. Beat like you would for scrambled eggs. Add salt and pepper to taste,  turmeric (for additional brain boost) and any herbs and spices you like and have on hand. You don't need to go purchase stuff for this frittata, use what you have on had. If you have cottage cheese, add for a little extra protein and a lighter texture. 

Turning heat to low, add the egg mixture to  skillet, stir to combine. Let the eggs cook for a short time, just combining the veggie mix with the eggs. You do not want to cook the eggs all the way. Sprinkle with cheese, pop into the oven for about 15-20 minutes (depends on the heat of your oven and your pan) to finish cooking. When done, a knife inserted in the center will come out clean, and the eggs tend to have a slightly gentle roll on the top of the casserole. 

Hint --> do NOT grab the skillet handle! Yes, it sounds silly, but your brain is used to using that handle  on the stove. Keep a potholder on it, just in case, remove and serve.

Garnish with fresh cilantro, parsley, tomatoes, avocados or whatever you have on hand. Serve with a bowl of summer fruit and berries for more of an antioxidant rich, brain building meal! Enjoy -

Hint --> The sky is the limit on veggie choices. This simple frittata would be delicious with potatoes, mushrooms, squash of all kind, zucchini, onions (all kinds), broccoli, spinach, greens (although cook properly first), bell peppers of all colors, peppers... the sky is the limit. Try things. Experiment. Use what you have on hand, what you grow.

Original Prudent Wife recipe created by LisaB! 

Favorite Family Frittata Options

Garden Fresh Italian Frittata  

Sauté two garlic cloves with the veggies 

if you grow fresh basil or have it on hand, sauté a small handful with the veggies

flat leaf Italian parsley - sauté a few snippets with the veggies 

 Add to eggs

• 1-2 teaspoons of basil 
• 1/2  teaspoon of oregano
• 1/4 cup of parmesan, Romano or Italian blend HARD cheese
• 1/2 cup of mozzarella to top (or you can use whatever cheese you have on hand) 
• 1/4 cup of olives

Garnish with olives, fresh parmesan cheese, fresh basil.

Garden Fresh Mexican Frittata

Consider what Scoville level your family is at - meaning HOW HOT CAN YOU HANDLE IT? 

Sauté two garlic cloves with the veggies 

• 1/2 jalapeno pepper, diced  OR 1/2 small can Ortega chilies diced

 Add to eggs

• 1 teaspoon of cumin
• 1 teaspoon chili powder
• 1 teaspoon chipotle powder (optional)
• 1/4 teaspoon red pepper flakes (or 1/8 teaspoon of cayenne pepper) 
• 1/2 cup of jalapeno cheese (substitute for other hard cheese)
• 1/4 cup black olives

Garnish with fresh salsa or pico de gallo, olives, jalapenos.

Garden Fresh Mediterranean Frittata  

Sauté two garlic cloves with the veggies 

 Add to eggs

• 1/2  to 1 teaspoon of oregano (according to your taste) 
• 1/2 cup of crumbled feta cheese (substitute for other cheese)
• 1/4 cup of Mediterranean olives

Garnish with olives, crumbled feta.

GFCF Garden Fresh Frittata ~ Gluten Free Casein Free 

Use any of  the recipes above except, skip using cottage cheese and cheese on top.

Add sautéed potatoes for extra energy, if desired. 

You can bake the frittata in individual cupcake papers and freeze, for a GFCF meal on the go!