Ingredients
Power Greens Frittata Ingredients:
4 Eggs, scrambled
1/4 Cup yellow onion, diced
1/2 Cup Earthbound Farm Vegetables Medley (we only used the cauliflower and broccoli florets, and cut them into smaller pieces)
1/4 Cup mushrooms mix, chopped (we used shiitake and king oyster mushrooms)
1/4 Cup kalamata olives, pitted and sliced
1 handful Earthbound Farm Power Greens
4–5 Tbsp. Spinach Pesto (ingredients below)
1/4 Cup Pecorino Romano cheese, grated
1/2 Avocado, sliced for topping
Salt and Pepper to taste
Red chili pepper flakes
2 Tbsp. olive oil
Spinach Pesto Ingredients:
1 1/2 Cup Earthbound Farm spinach
1/4 Cup cilantro, rough chopped (stems included is fine)
1/2 Cup pine nuts
3 Garlic cloves, smashed
1/2 Cup Pecorino Romano cheese, grated
1/3 Cup Extra Virgin Olive Oil
Instructions
1. Prepare pesto: in a food processor add spinach and cilantro and pulse together. Next, add pine nuts and garlic and pulse until finely chopped. Lastly, add grated cheese and olive oil and pulse until spread like consistency. Then set aside pesto.
2. Preheat skillet on medium heat.
3. In a medium sized bowl, mix eggs and sea salt well.
4. In skillet, add olive oil, onions and mushrooms and cook for 1 minute.
5. Next add chopped vegetables and cover for 1-3 minutes until vegetables are soft and tender. Keep them vibrant green.
6. Pour eggs to vegetables to cover to bottom of the pan then add a handful of greens, olives, salt, pepper, and sprinkles of grated cheese.
7. Cover and cook for 7-8 minutes, until set and desired consistency.
8. Top with remaining grated cheese, avocados, red chili flakes.
9. Lastly, slice into 4-6 wedges and serve. Salt and pepper to taste.
- Prep Time: 5 min
- Cook Time: 10 min