Broccoli and Olive Frittata

1 medium yellow bell pepper

1 medium red bell pepper

2 broccoli crowns, cut into bite-size pieces (or 1 pound frozen broccoli)

1/2 cup pitted ripe olives, halved

6 organic eggs, softly beaten

1/2 cup unsweetened almond milk

2 Tbsp chopped fresh sweet basil or 1 tsp dried basil

1 tsp dried oregano

Sea salt and black pepper to taste

1/2 cup cashews, ground fine (for garnish)

1. Quarter and seed peppers, then broil them for 5-10 minutes or until lightly charred. Place in a closed brown paper bag, and let cool for 5 minutes. Peel and thinly slice. (If you don't mind the peel, leave it on and just slice the roasted peppers into thin slices.)

2. Reduce oven heat to 400 degrees F.

3. Grease a 9-inch round pan. Place broccoli, peppers, and olives in the pan, making sure to arrange them evenly. Beat remaining ingredients except cashews together in a small bowl and pour over vegetables.

4. Bake for 35-40 minutes or until the center has set. Broil for the last two minutes to brown the top. Cool, slice into wedges, and serve warm or cold garnished with ground cashews (in place of Parmesan cheese). Serves 4.

Note: You can use this basic recipe for any type of frittata that you desire. Other ingredient ideas include basil, pine nuts, and pesto. You can add spinach to almost any frittata. Be creative.

Try #1 - February 11, 2022

This was delicious and very satisfying. I used frozen broccoli but cooked it before putting it into the pan. I left out the olives, because olives are gross. I made this in the morning but will also try putting it together the night before and refrigerating so I can stick it in the oven in the morning.