Easy Frittata Recipe | Carson Tahoe Health

We’ve all heard that breakfast is the most important meal of the day. Surprisingly, did you know that only 31% of Americans say that they NEVER skip breakfast? This is pretty troubling, given that skipping breakfast may increase the risk of diabetes in women, the risk of heart disease in men, as well as a decrease in memory skills and a higher risk of obesity for both genders.

On top of that, most people who do eat breakfast report that cereal is their go-to meal, which often does not provide a great deal of nutrition. Start your day off right with this delicious, healthy Frittata recipe, brought to you by Kim Mason, dietician at Carson Tahoe Health.

1 TBS olive oil

2 cloves garlic minced
3 small red or yellow potatoes thinly sliced
2 TBS water
2 small zucchini thinly sliced
6 green onions thinly sliced
5-7 mushrooms thinly sliced
6 eggs whisked
1/3 cup feta cheese
Salt and pepper freshly ground to taste

1. Over medium heat, warm a 10-inch non-stick skillet.  Add olive oil and garlic and  sauté until the garlic is soft, about 2 minutes.

2. Add the potatoes and 2 TBS water.  Stir, cover and let the potatoes steam for 4-5 minutes, stirring occasionally.
3. Remove the cover and stir in the zucchini; cook for 2 min.
4. Stir in the green onions and mushrooms cook an additional 2 min.
5. Combine the eggs, cheese, salt and pepper. Stir this mixture into the vegetables and cook, covered over medium low heat for 10-15 min while gently lifting the edges from time to time to allow the uncooked eggs to slip to the bottom of the pan.
6. When the frittata is nearly cooked through and lightly golden on the bottom, remove from heat.  Carefully cover with a plate and lip upside down.  Slide the frittata back into the pan and cook for 2-3 more min.  Slip onto a serving plate, cut into wedges and serve.

Serves 4-6

What do you typically eat for breakfast? Let us know in the comments below!

For more nutrition related information or resources in Northern Nevada, visit here.