|Nutritional Guidelines (per serving)|
|Servings: Serves 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||7%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 3g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
I’m in full on spiralizing mode, testing out a bunch of different versions. Stay tuned for the favorite models! It is so much fun, and this recipe was the result of me just experimenting for the first time, and asking myself, what to do with that motley assortment of spiralized veggies? Frittata! Like an omelet, only the filling is distributed throughout, and it’s cut into wedges or squares to serve.
Because the vegetables are blended into the eggs, they should be sautéed until they are just tender, and in the case of the sweet potatoes, this will mean they break up a bit which is ok. It also doesn't really matter how long or how short the pieces are, since when the frittata is cut into wedges, the vegetables will be cut as well. I played around with the different blades, and it's really fine whichever blade you use in this flexible recipe – just cook everything until it is al dente.
You can use any vegetables that you and your kids like, this is just a basic blueprint, though only certain firm vegetables can be spiralized. If you don't have a spiralizer, you can chop the vegetables -- it may not look quite as cool but it will still be delicious. For a brunch buffet, put this out with a pasta salad, a big pot of tomato soup, and some crusty bread, and perhaps a green salad, and you'll have a beautiful and substantial table.
- 2 teaspoons vegetable oil
- 1 onion, spiralized
- ½ sweet potato, spiralized
- 1 red potato, spiralized
- Salt and pepper to taste
- ½ medium zucchini, spiralized
- ½ cup shredded cabbage
- 8 large eggs
Gather the ingredients.
Preheat the broiler, with the rack set about 4 inches from the heat source.
In a medium (10-inch) broiler-proof skillet heat the oil over medium heat. Add the onion, sweet potato, and red potato, season with salt and pepper, and cook, stirring occasionally until the vegetables are starting to become tender, about 8 minutes. Add the zucchini and cabbage and sauté for about 6 more minutes, until everything is tender.
Meanwhile, in a medium bowl, whisk the eggs, and season with salt and pepper. Pour the eggs into the pan, and stir to blend everything evenly. Lower the heat to medium-low and cook until the bottom is well set, but the very top is still runny. Place the skillet under the broiler. Broil until the frittata is completely set, 2 to 4 minutes. Remove from the oven and let sit for a minute or two (watch the handle of the pan!), then serve in wedges. Great warm, at room temp or even cold.