Italian Vegetable Frittata with asparagus, mixed medley cherry tomatoes, sweet mini peppers, spinach, Italian herbs, and crumbled feta cheese. Perfect anytime breakfast or brunch.
I was working in the garden, planting spinach the other day. As I was kneeling in the dirt digging and planting seeds; I realized working with my hands was therapeutic. Using our hands in a repetitive motion can release serotonin and endorphins and reduce levels of the stress hormone cortisol. A reward is achieved if a tangible, visible, and meaningful product is produced. As I was gardening the mood-boosting neurochemicals were being released and I will be rewarded with food to eat. Though we are in a pandemic in which we have zero control, working with our hands can help us have a sense of control over our environment. This can reduce stress and anxiety in this unknown time we are in.
I encourage you this week to find something to do with your hands that is satisfying, relaxing, and produces a tangible reward. Some examples are gardening, painting, drawing, knitting, baking, woodwork, model clay, even cleaning. Dr. Kelly Lambert has a book on the science and research behind working with our hands and boosting our mood. If interested, it’s called Lifting Depression: A Neuroscientist’s Hands-On Approach to Activating Your Brain’s Healing Power.
Let’s talk more about this delicious frittata!
Main Ingredients in an Italian Vegetable Frittata
- eggs
- milk
- asparagus
- sweet mini peppers
- mixed medley cherry tomatoes
- spinach
- Italian herb seasoning– I used McCormick Perfect Pinch Italian Seasoning
- garlic
- feta cheese
How to Make an Italian Vegetable Frittata
- Beat eggs and milk in a medium bowl then set aside.
- Heat oven-safe pan or skillet on medium heat. Add oil once the pan is hot, followed by garlic.
- Cook garlic until fragrant. Add asparagus and peppers. Saute for approximately 5 minutes.
- Add tomatoes and spinach, cook until spinach wilts.
- Sprinkle vegetables with Italian seasoning, salt, and pepper. Arrange vegetables in a single layer.
- Pour egg mixture over vegetables. Cook until edges start to set.
- Transfer to the oven to continue baking approximately 15 minutes or until cooked through and the center is set.
Other Breakfast Recipes to Try
Italian Vegetable Frittata
Equipment
- large skillet or pan (oven safe)
- medium bowl
Ingredients
- 8 eggs
- ½ cup milk
- 2 tbsp olive oil
- 1½ tsp garlic minced
- 6-8 asparagus spears cut into 1-2" pieces
- 4-5 sweet mini peppers cut into rings
- 10 mixed medley cherry tomatoes halved
- 3 cups spinach
- ½ tsp Italian herb seasoning
- ¼ tsp salt and pepper each
- ½ cup feta cheese crumbled
Instructions
- Preheat oven 400°F.
- In a medium bowl, beat together eggs and milk. Set aside.
- Heat a large skillet over medium heat. Once hot add oil then garlic.Cook garlic until fragrant. Add asparagus and peppers. Saute vegetables for about 5 minutes.
- Add tomatoes and spinach, cook until spinach wilts.Sprinkle in Italian seasoning, salt, and pepper. Arrange vegetables in a single layer.Pour the egg mixture over the vegetables. Cook until edges start to set.Transfer to the oven to continue baking, approximately 15 minutes until cooked completely through and the center is set.
- Let cool slightly, but serve hot.Store in an airtight container in the refrigerator for 3-4 days.
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