My husband and I are trying to up our protein game. As we age and perhaps eat a little less we realize that brain health and other vital organs, hair and skin, depend on healthy proteins so that we can be our best longer. It also helps with maintaining our energy throughout the day.

Today’s brunch Frittata was a delicious combination of olive oil, veggies, a bit of cheese with a healthy dose of organic free range eggs. It is also easy to prepare. 

Ingredients:

2 T Olive Oil

6 large good quality eggs

1 small yellow or green bell pepper sliced thin

1/4 yellow onion diced

1/2 cup button or other mushrooms diced

Handful of spinach (I cut mine with veggie scissors to chiffonade)

Campari or other tomatoes cut in small chunks (I squish out most of the seeds)

1/2 ounce Cheddar or other cheese grated

Directions:

Add olive oil to your skillet and heat on medium heat. Add onions and peppers and sauté until they are softened and the onions are transparent. Add mushrooms and sauté for 2-3 minutes. Add spinach and tomatoes and Sauté until the spinach wilts. Spread the veggies evenly over the bottom of the skillet. So easy and the colors are beautiful. Pepper and Salt the veggies.

Use a fork to stir the eggs until the yolks and white mix into an even color. Pour the eggs evenly around the surface of the pan, covering the vegetables. Grate a small amount of cheese over the surface of the eggs.

Immediately cover the skillet and turn the heat down to medium low or low. Check frequently to see if the eggs are set. Alternatively you may put the skillet in a 350 degree oven to cook the eggs.

When the eggs are set and the cheese is melted your frittata is ready to enjoy. 

I folded ours into our bowls and served with a toasted piece of my sourdough seeded bread. Delicious and a great start to the day!

I calculated the calories, protein and fats using a recipe creator on My Fitness app.

Buon appetito!

Your Iron Maiden, Kim Orsini