Healthy Leftover Vegetable Frittata

P and I bought a bunch of things on Thanksgiving with an extremely ambitious plan to cook several courses. It being just us this year, the day arrived only for us to cook about 4-5 out of the 9 dishes planned.

Being one that likes to waste very little, I opened my fridge on Saturday to see some wilting arugula, Bok Choy my mother had given me from my grandmother’s garden during her Thanksgiving visit, some sweet potatoes, onions, a half full, open container of goat’s cheese, and a dozen eggs. I thought, Oh yeah, I can made something out of this.

My mom once lined a frittata she made with potatoes in a coined shape, and I absolutely love it. I had to google the difference between a quiche and frittata, which I learned that a frittata is a quiche without a crust, and isn’t as creamy. This frittata is gluten free in nature since it has no crust, and it is insanely good. I’ve been eating on it for a few days, cutting a few pieces here and there when I want a savory, healthy dinner or afternoon snack.

Enjoy. 🖤

Ingredients:

• 1.5-2 cups finely chopped leafy greens. I personally used arugula, alfalfa sprouts, bok choy, but kale, spinach, or rainbow chard would be excellent (omit out the stem)

• 1/2 onion, thinly diced

• 4-5 cloves minced garlic

• 2 medium potatoes (I used 1 sweet and 1 russet potato) sliced into thing rounds.

• 1 dozen eggs

• salt, pepper, and smoked paprika (be as generous as you want, I used about 2 tbsps smoked paprika and 1 teaspoons of salt and pepper)

• Goat cheese crumbled

• Recommended toppings: avocado, hot sauce, local honey, salsa

Recipe:

• Preheat the oven to 400*F.

• Chop greens and onion finely and set to the side in a bowl.

• Mince garlic and add to the bowl.

• Thinly coin potatoes and layer on the bottom of your cast iron or non-stick pan to where the entire bottom is covered with no gaps. You can also do the sides, but I just layered the bottom.

• Whisk eggs into a bowl and add spices (I even left a few egg yolks slightly whole 😏 )

• Add greens to the top of the potatoes, then cover with egg mixture. Top with Goat’s cheese generously.

• Bake x 45 minutes. Let cool x 5 minutes when done, then serve hot or keep in the fridge for up to 3 days, microwave to heat.

BE PRESENT when eating. 💜 Be mindful and know that you are eating whole foods from the earth and absolutely nourishing your body with real foods.

Xo,

B