Spanish Vegetable Frittata

By September 12, 2017 September 20th, 2017 Breakfast, Gluten Free, Paleo, Uncategorized, Vegetables, Vegetarian

This Spanish Vegetable Frittata fills me with joy and appreciation. What’s so wonderful about it is the high ratio of vegetables to egg and the fresh semi-sweet, floral flavor of saffron.

Spanish Vegetable Frittata

I love saffron, it reduces cravings, builds vitality, improves immunity, and provides stable mood and energy. It also boosts your sex drive.  How great, you get all of that from an easy to make one pan dish.

Food like this helps us feel joy and appreciation by providing the nutrients needed to keep our hormones in balance.  Playing in the energy of gratitude creates space for healing to occur, intentions to show up and miracles to happen.

As I go through my day it’s my intention to notice and appreciate as many things as possible. Appreciation connects me to Source Energy, the Universe or Infinite Intelligence whatever you want to call it. When I’m in the energy of appreciation I am emitting a high vibration out into the universe. I offer more joy and love to the people I encounter throughout my day.  I do my best to make food choices that keep me in alignment with this intention.Spanish Vegetable Frittata

The ingredients are simple; onion, sweet pepper (red or yellow), zucchini, potato, egg, saffron.  I use a Yukon Gold potato but if you don’t like white potatoes the dish can be made with a sweet potato.  The potatoes make the frittata heartier and more satisfying.

Spanish Vegetable Frittata

This is a perfect dish for breakfast, lunch or dinner.  I like to make it on Sunday while reading the paper since the vegetables need a little time to cool and drain before they’re mixed with the egg. Once they’re cooked I set a timer and go back to enjoying the paper. Then mix the vegetables with the egg and let them sit for 10 minutes to absorb the flavors before cooking the frittata.  Once again I’m enjoying my Sunday morning while it sits.

I use rich tasting olive oil to saute the vegetables. I love the flavor and it’s fine on medium-low heat. But since olive oil oxidizes and can be toxic when heat above 200 degrees I use avocado oil to cook the frittata.  The oil has to get very hot before adding the egg and vegetable mixture to prevent sticking.

Sometimes I think the frittata needs a sauce and other times I eat it without.  A simple garlic mayonnaise is an easy accompaniment.  I use avocado mayonnaise and mix it with a little lemon, olive oil, and garlic.  Super easy, but any mayonnaise will work.

If you like a super veggie filled egg dish with aromatic saffron to boost your feelings of joy and appreciation,  join me in making this dish.

“I don’t have to chase extraordinary moments to find happiness – it’s right in front of me if I’m paying attention and practicing gratitude.”         ~ Brene Brown

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Spanish Vegetable Frittata

Spanish Vegetable Frittata


  • Author: Ingrid DeHart - EatWellEnjoyLife.com
  • Prep Time: 20
  • Cook Time: 10 minutes plus 25 minutes resting
  • Total Time: 34 minute
  • Yield: 4 1x
Scale

Ingredients

  • 1 medium or 2 small Yukon Gold potatoes
  • pinch of saffron
  • 2 tablespoons boiling water
  • ¼ cup extra virgin olive oil
  • 1 small onion, quartered lengthwise and thinly sliced
  • 1 medium zucchini, thinly sliced into rounds
  • 1 small bell pepper, red, green or yellow – stemmed, seeded and thinly sliced
  • 1 cup chard or spinach, stems removed, leaves coarsely chopped
  • 6 large eggs
  • 1 tablespoon avocado oil or ghee

Garlic Avocado Mayonnaise (optional)


Instructions

  1. Put the potato in a medium saucepan, cover with water and bring to a boil.
  2. Add a pinch of salt and simmer over moderate heat until the potato is tender 20 minutes.
  3. Drain and let cool completely. Peel and cut into ½ inch pieces.
  4. In the meantime put saffron in a small heatproof bowl and add the boiling water. (I use some of the boiling water from the potatoes before adding the salt). Mix and let cool.
  5. In a large sauté pan, heat ¼ cup of the olive oil. Add the onion and a generous pinch of salt.   Cook over medium-low heat stirring occasionally until just soft, about 3 minutes.
  6. Add the zucchini and bell pepper. Sprinkle with salt and cook, stirring occasionally until tender about 5 minutes.
  7. Add potato, mix until coated and hot, 2-3 minutes
  8. Add Swiss chard and stir until just wilted. Season with salt and pepper
  9. Transfer vegetables to a colander. Let cool and drain for about 15 minutes.
  10. In a large bowl, beat the eggs with the brewed saffron and a pinch of salt.
  11. Fold in the vegetables and let stand 10 minutes.
  12. In a large skillet, heat 1 tablespoon of avocado oil on high until it shimmers.
  13. Add the egg mixture and cook over medium high heat, shaking the pan and stirring quickly with a fork until some of the egg starts to set, 1-2 minutes
  14. Turn on your broiler to preheat.
  15. Smooth the top and cook over low heat until the tortilla is mostly set but the top is slightly wet about 5 minutes.
  16. As the frittata cooks gently lift the sides of it with a spatula while tilting the skillet to spread the egg around.
  17. Put it under the broiler for another 2-3 minutes until the egg is completely set.
  18. Remove from the pan, cut into 8 wedges and serve alone or with garlic avocado mayonnaise. It can also be served right from the pan.
  19. To make the garlic avocado mayonnaise: in a small bowl, whisk the mayonnaise with garlic, lemon and olive oil.

  • Category: Paleo, Gluten Free, Dairy Free, Vegetarian
  • Cuisine: Mediterranean

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