This frittata, which is essentially a crustless quiche, makes for a delightful weekend brunch. In honoring our practice of sustainability, we make this frittata for Sunday Gratitude Brunch as a way to minimize any food waste from the weekend. Any leftover vegetables that we can’t use in the frittata are frozen for use the next weekend. And in the rare case that there is leftover frittata or veggies, we compost both on site.
- 1 T olive oil
- 1.5 cup raw spinach
- 2 cups fresh or sauteed veggies (mushrooms, onions, bell peppers, tomatoes, etc.)
- 1-8oz package cream cheese
- 12 eggs
- ½ cup plain Greek yogurt
- ½ cup milk
- 2 T fresh herbs or saltless seasoning
- Salt and pepper
- ¼ cup shredded cheese
- Preheat oven to 350 degrees.
- In a large baking dish coated with a thin layer of olive oil, spread veggies and spinach throughout, evenly.
- Cube up cream cheese and evenly distribute small chunks throughout.
- Beat eggs with yogurt, milk, salt, pepper, herbs/seasoning, and cheese.
- Pour into pan with veggies and bake for 1 hour, or until eggs are set.
- Allow to rest for 5-10 min before serving.