Healthy Herb and Fresh Veggie Frittata

By charlotteh371

Ingredients

• 1 cup seasonal mushrooms, such as button, cremini, and chantarelle, chopped
• 1/2 cup sliced leeks
• 1 cup broccoli florets, roughly chopped
• 1 tbsp plus a splash olive oil
• coarse kosher salt
• freshly ground black pepper
• 8 large eggs
• 1/2 cup canned artichoke hearts, roughly chopped
• 1 tbsp finely chopped tarragon
• 2 tsp finely chopped parsley
• 1/4 cup grated parmesan
• 1 cup grape tomatoes
• microgreens or sprouts

Preparation

Step 1

preheat the oven to 400, in an ovenproof skillet or baking dish, toss together mushrooms, leeks, broccoli, 1 tbsp olive oil and salt and pepper to taste. transfer pan to oven and bake until vegetables are done, about 10 mins

meanwhile, in a medium bowl, beat eggs and set aside. Remove pan from oven, reduce heat to 325, and sprinkle vegetables with artichokes, tarragon, parsley and parmesan. pour eggs on top and return to oven. after eggs begin to set, about 2mins, remove pan, add grape tomatoes, and return to oven. bake until eggs are cooked through, about 8 to 10 mins, and remove from the oven.

toss microgreens with a splash of olive oil, salt and pepper. top fritatta with dressed greens.