What you'll be getting:

Veggie Fritatta with Side Salad

125 g mixed vegetables (zucchini, kale, peppers, onions tossed in lemon juice, white balsamic vinegar, whole grain mustard and avocado oil) 

100 g beaten eggs (salt and pepper and nutritional yeast added) 

15 g shredded colby cheese

60 g side salad

2 T salad dressing (lemon juice, white balsamic vinegar, whole grain mustard, honey, salt, pepper, nutritional yeast and avocado oil) 

Per Serving

Equipment needed: oven-safe, non-stick saute pan*

*if you do not have an oven-safe pan, you will need an oiled pie pan or casserole dish

Preheat oven to 400 degrees. 

Heat up your pan, if you have a pan that tends to stick you may need additional oil. 

When your pan is hot, add the vegetables. Cook for 2 minutes on high heat. 

After a couple of minutes the vegetables should have a little more color. 

Pour the egg mixture into the pan and remove from the heat. 

Place pan into the oven. 

Set timer for 5 minutes. If your frittata is thick, it may take up to 10 minutes to cook. 

After 5 minutes, pull from the oven and top with the cheese. 

Return the pan to the oven for 2 minutes. While you're waiting for the frittata to finish, toss the salad in the dressing, use as much or as little dressing as you'd like. After 2 minutes, pull from the oven, cut and serve. From start to finish this dinner takes less than 10 minutes. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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