Fast and Easy Frittata

If there are no yummy leftovers in the fridge and I’m preparing a meal for myself, I like to stick with one-pan or one-pot meals… cleanup is so much easier!

Today there were eggs and some beautiful fresh zucchini in the fridge, so I decided to make a quick frittata and salad. Because I’m lactose intolerant I left out the cheese, but it was delicious anyway.

Here’s my simple one-pan version.

INGREDIENTS:

Pour the scrambled egg mixture over the evenly spaced fried veggies

• 3 medium eggs
• 1/2 zucchini sliced
• 1/2 onion sliced
• 1 tsp crushed garlic
• 1/3 cup sliced mushrooms
• 8 olives
• 2 tbsp Galilee Green Olive Oil
• 2 tbsp tamari or soy sauce
• black pepper, hot paprika, zatar, thyme (or any combination of your favorite herbs and spices)

DIRECTIONS:

1. Place Galilee Green olive oil (GGOO) in a 10 or 12 inch frying pan on medium heat
2. Add onion, zucchini, mushrooms, garlic and olives to the pan when the oil is warm(not smoking)
3. Fry until the zucchini is soft and browning
4. Stir in the tamari sauce and add the herbs
5. When mixture is done, spread evenly in the bottom of the pan
6. Scramble the eggs and carefully pour onto the mixture
7. Cook until the bottom of the mixture becomes stiff enough to slide around the bottom of the pan
8. This would be the time to add cheese to the top if you were using it.
9. Now you can bake the entire frittata under a grill for 5 minutes (if the pan has a handle that can go into the oven). In my case I chose to flip the frittata in the pan and let it brown for another minute in the pan.

To complete the meal I made a small salad with about 5 romaine leaves, 1/2 tomato, a tsp of sunflower seeds and a tsp of pumpkin seeds with a GGOO and Balsamic vinegar dressing. To clean up I simply had to rinse out the pan with a “scrubby” and dry it.