Easter Frittata
Serves 9
Ingredients:
6 organic eggs
1 cup thinly sliced organic leeks
4 organic garlic cloves, finely chopped
4 cups fresh organic spinach
¼ cup chopped organic red bell pepper
1 large cooked yellow organic potato
3 Tablespoons
olive oil
¼ cup organic Swiss cheese
¼ cup organic white cheddar cheese
½ teaspoon
salt
¼ teaspoon black pepper
¼ teaspoon paprika
½ teaspoon
onion powder
Directions:
Sauté leeks, red bell pepper and garlic in 2 Tablespoons of olive oil until they are tender, then set aside. Sauté spinach in 1 Tablespoon of olive oil until softened, then set aside. Using a mandolin slicer, slice thin, round pieces of the cooked potato (or use a knife and cut thin slices). Whisk together eggs and seasoning. Grease a square brownie pan or pie pan with butter or olive oil. Place one layer of potatoes on bottom of pan, then add spinach, leeks and peppers and top with another layer of sliced potatoes. Pour eggs over layers and top with cheese. Bake for 30 minutes. Serve with your favorite hot sauce, salsa or sliced avocados.
Recipe courtesy of Gwen Marzano, Garden of Life Educator and Certified RAW Vegan Chef
