· 10 free-range eggs
· ½ lemon, juiced
· ½ cup eggplant*, diced
· ½ cup broccoli, chopped
· 1-2 frying peppers, deseeded and diced
· ¼ cup sun-dried tomatoes
· ½ cup gold tomatoes, halved
· ¼ cup ricotta cheese (optional)
· 2 teaspoon salt
· 2 teaspoon pepper
· 1 teaspoon red spicy flakes
· 1 teaspoon fresh oregano for garnish (optional)
Preheat oven to 450 degrees. *Note: Sprinkling salt over chopped eggplant before cooking draws out the vegetable's moisture to reduce spongy texture. In a cast iron skillet, sauté all veggies, except cherry tomatoes, with lemon juice and a drizzle of olive oil for about 5 minutes over medium heat. In a separate bowl, whisk eggs and seasoning. Pour whisked eggs in skillet over veggies on low to medium heat. Allow to heat up for about 3 minutes, or until bottom gets browned Scatter tomatoes over eggs and vegetables. Transfer skillet to oven and cook until firm, about 15-20 minutes. Add small dollops of ricotta cheese to frittata during the last 3-5 minutes of baking, if using. Garnish with oregano or other herb of choice. Slice into wedges, then serve. Enjoy!
The quality of the produce is fantastic, far better than anything we have previously bought from supermarkets. We love the variety in the veg bags, including being able to try new things.
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