[MUSIC PLAYING] ERIN HARNER: Hello. This is Erin Harner. I'm a registered dietitian nutritionist with Cornell Wellness. I've already started making our sautéd greens, so I'm just going to continue that right into a frittata with sautéd greens and some other vegetables, and then we're going to sprinkle a little goat cheese on at the end.
So our greens are heating up here. They could either be leftovers or they could be fresh as they are now. And this is just a little bit of oil with one red onion and some Swiss chard. You could also use kale or whatever greens you have. This is a really versatile recipe.
Next I'm going to add about a quarter cup of chopped mushrooms, a quarter cup of sliced or diced orange bell peppers, and we're going to let those talk for a moment. And while these are sautéing, we just want to soften them a little bit. But they are going to go in the oven so we don't have to cook them through completely. So these are going to sauté and while that's happening, I'm going to take some eggs.
So I've taken the liberty of cracking six eggs here and we're going to add them to our bowl. We're going to add two tablespoons of milk. This can be a milk of choice. It could be dairy or non-dairy, it's up to you.
And we're going to take a little bit of salt-- about a quarter teaspoon to half a teaspoon here would be great-- a few few turns out the pepper mill, some nice, fresh cracked pepper. And then we're going to take a beater of some kind. You can use a whisk. And if you'd like, one of my favorite tools to use for beating eggs is an egg beater.
This was handed down to me from my grandmother-- and totally unnecessary kitchen tool to have in your kitchen, but I really enjoyed it. It reminds me of my grandmother and it does a fantastic job at its one purpose, and that's beating eggs. All right, so we're going to whisk that up. And it looks like our veggies are ready here.
So I've already turned on the oven. The oven was pretty heated to 400 degrees. I'm going to spread these vegetables out. I'm going to turn off the burner and then I'm going to just pour the egg mixture right over top. And if it needs to be flattened down a little bit, that's great.
So we're putting the eggs and all of the vegetables into a hot pan and that's going to help it puff up. The next thing I'm going to do is add a little bit of crumbled goat cheese. This is about two tablespoons of crumbled goat cheese. You can also use feta or you could skip the cheese entirely if you prefer.
I'm going to take this pan-- and it's cast iron skillet, which is safe for the oven, or if you don't have a cast iron skillet, just use an oven-safe skillet. I'm going to take this and stick it right in the oven. And that's going to puff right up and be ready in about 15 minutes.
So it's been about 15 minutes. Let's check on our frittata. There it is, all puffed up and looking beautiful.
I also put some cherry tomatoes in the oven at the same time, and those are also puffed up, looking lovely. I just sprinkled a little bit of salt and pepper on those, and they make a really nice garnish to the frittata. So let's go ahead and cut it.
It helps if you let it set a few minutes, but we're going to go ahead and do it. So you can just go ahead and slice it and then put it right on your plate. And I will put a few of these cherry tomatoes right in there with it. And this is a lovely breakfast or even dinner during the week. It's very quick and easy.
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This vegetable-filled frittata is quick and simple to prepare and makes for a nutritious breakfast or dinner any day of the week. Recipe presented by Erin Harner, Registered Dietitian Nutritionist with Cornell Wellness.