One of the best dishes in the eating clean lifestyle is the frittata. I learned to create them many years ago when living healthier and have returned to them with a renewed enthusiasm. Like a quiche meeting an omelet, the frittata has potential for so many varieties. They are also great when you only have eggs and a few ingredients on hand. They are dairy free and gluten free. For today’s dish, I had basil, eggplant, tomato, and a few other veggies on hand. I made a larger amount so that I could easily use them for breakfast or lunch later in the week. The recipe below does not call for much salt or pepper, but one can easily use these to taste. I always use Himalayan pink salt or sea salt/kosher salt.
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