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Recipe By: Jessica K. Black, N.D.
Make this for: Breakfast
This Recipe Makes: 4 Serving(s)
This is a great-tasting, crustless alternative to quiche.
What you'll need
1 medyellow bell pepper
1 medred bell pepper
2 medbroccoli crowns, cut into bite-size pieces
1/2 cuppitted ripe olives, halved
6 medorganic eggs, softly beaten
1/2 cupsoy milk
2 tbsp.chopped fresh sweet basil or 1 teaspoon dried basil
1 tsp.dried oregano
1 pinchsea salt and pepper (to taste)
1/4 cupcashews, ground fine for garnish
Step 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 think slices.)
Step 2 Reduce oven heat to 400 degrees Fahrenheit.
Step 3 Grease a 9-inch round pan. Place broccoli, peppers, and olives in the pan, making sure to arrange them evenly. Beat remaining ingredients together in a small bowl and pour over vegetables.
Step 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)
Step 5 SUBSTITUTIONS: 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.