It’s a perfect breakfast, lunch or even dinner.This whole-egg broccoli frittata recipe is light, but filling, and just in time for spring.

When it comes to eggs, I would never just eat the egg white. Unless your overdoing it – and trust yourself, you know when you are overdoing it – egg yolks aren’t all the evil they are cracked up to be. In fact, the egg white should only be consumed out of association, as it is far inferior in terms of nutrient content. The following whole-egg broccoli frittata recipe is quite light, easy to digest, and able to serve a table.

If you are going to eat eggs, don’t forget the famed egg yolks. They contain cholesterol, but there are a good (HDL) and a bad (LDL) form of cholesterol? In one study, those eating 2-5 egg yolks per day saw an increase in HDL and no change in their LDL cholesterol levels.

With that said, it’s time for a delicious recipe that is easy on the digestion with goat cheese and packed with plant nutrition with broccoli, red bell pepper and fresh dill. Enjoy!

Whole-Egg Broccoli Frittata Recipe

Serves about 6

Ingredients

• 1 1/2 cups broccoli florets, roughly chopped
• 1 small red bell pepper, finely chopped
• 1 garlic clove, minced
• 1/4 teaspoon red pepper flakes
• 7 large eggs
• Handful of fresh dill, finely chopped
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• ½ cup grated crumbed sheep feta cheese
• 1 tablespoon butter

Directions

Preheat the oven to 400 degrees Fahrenheit.

While the oven is preheating, melt the butter in a pan set over medium heat. Add the broccoli florets and red bell pepper. Cook for 4-5 minutes, or until softened. Add garlic, saute for another minute, during which time you prepare the egg mixture.

In a large bowl, whisk together the dill, eggs, feta cheese, salt and pepper. Spread the broccoli evenly across the bottom of the pan it cooked in. Pour the egg mixture evenly atop the broccoli. Keep the saucepan over medium heat until the egg begins to cook and firm at the edges and bubbles at the center. Remove from heat and place in the oven for 12-15 minutes, or until the eggs are completely cooked through and the top slightly browned. Remove from pan and cut in wedges to serve.

Aylin Erman is founder of plant-based food blog www.GlowKitchen.com, where she offers step-by-step picture instructions on how to create mostly vegan comfort dishes with few ingredients and a lot of flavor.

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Photo Credit: GlowKitchen

The post Whole-Egg (The Way it Should Be) Broccoli Frittata Recipe appeared first on EcoSalon.

Whenever I’m cooking pasta, I always put the proper amount of dry pasta for the number of servings I want into the boiling water and then I do something crazy every time – I add at least a handful more!

It just never looks like enough, even though I know it is. I bet you do the same thing. If so, you might find yourself with some leftover naked pasta lying around. What do you do with it?

I make spaghetti frittata with whatever other odds and ends I have hanging out in my refrigerator. It’s great because you can use small amounts of leftover cooked vegetables, little knobs of leftover cheese, herbs, or what have you. Remember, wasted food is not green and can contribute to global warming if it goes to landfill so use it all up!

Here’s a flexible recipe that serves 2 or 3 people.

2-3 tablespoons butter or olive oil

1/2 of an onion, diced

1-2 garlic cloves, finely chopped

1 to 1 1/2 cups of assorted vegetables (you might grate a small zucchini, throw in a handful of spinach, toss in some leftover roasted potatoes or squash, or slice some mushrooms).

The post Frugal Cooking: Spaghetti Frittata appeared first on EcoSalon.