Veggie Frittata with Roasted Garlic Aioli (Edit recipe)

This Veggie Frittata with Roasted Garlic Aioli is perfect for when you want to use up those odd bits and pieces of vegetables in the fridge

5 minutes

35 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	413
Fat:	38 g
Carbohydrates:	7 g
Protein:	14 g
Cholesterol:	64 g
Sodium:	244 mg
Fiber:	1 g
Sugars:	3 g
Calculated per serving.

by Primal Gourmet

View original recipe

Serves: 4

Ingredients

8 cloves Garlic, roasted
.25 cup Avocado Oil Mayonnaise
2 tsp Lemon Juice
Salt, (kosher) to taste
8 Eggs
2 Tbsp fresh Dill, finely chopped, plus extra for garnish
3 Tbsp Extra Virgin Olive Oil
8 Crimini Mushrooms, quartered
.5 cup Green Beans, roughly, chopped
.5 head Broccoli, roughly, chopped
.5 Onion, thinly, sliced
.5 Red Bell Pepper, roughly, chopped
1 Hot Chili Pepper, finely chopped
1 Tomato, thinly sliced
8 oz Fresh Mozzarella, sliced into discs (optional - omit for Whole30 and Paleo)
1 Tbsp Ghee, optional
Salt and Pepper, to taste

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add garlic to a bowl and mash until smooth with a fork. Add mayonnaise, lemon juice and a pinch of salt. Stir until smooth and combined. Taste for seasoning and adjust with salt or lemon juice as desired.
Preheat oven to 375F.
In a bowl, whisk the eggs until smooth and frothy. Add dill and whisk through to combine. Set aside.
Preheat a non-stick pan over medium-high heat. Add olive oil and heat until shimmering. Add mushrooms and cook, undisturbed, until golden brown, 3 to 4 minutes. Set aside 1/4 cup of mushrooms for garnish.
Add green beans and cook, stirring occasionally, until slightly softened, around 3 minutes. Add broccoli, season with a pinch of salt, and cook, stirring occasionally, until slightly softened, around 3 minutes.
Using a spatula, push the vegetables to one side of the pan. If the pan is dry, add 1 tablespoon olive oil. In the empty side of the pan, add the onions, red bell pepper, and chili pepper. Season with a pinch of salt and cook, stirring often, until the onions are soft and translucent.
Add ghee or butter, if using, and season with pepper. Toss or stir everything to combine and evenly distribute the vegetables across the pan. Slowly pour in the eggs so as not to disturb the vegetables.
Cook the eggs for 2 minutes or until you can gently shake the pan and notice that the eggs have started to peel away from the bottom. Lay in the slices of tomato and cheese and transfer to oven. Cook the frittata for 15 minutes or until the centre is slightly firm and beginning to set.
Remove the frittata from the oven and transfer it to a serving platter. Garnish with reserved mushrooms, fresh dill and serve with Roasted Garlic Aioli.

Notes

The real beauty of this veggie frittata is that it can be made with just about any vegetable you have on hand so please feel free to rifle through your fridge and make substitutions. You can also add cooked vegetables if that’s what you have. Roasted potatoes, roasted peppers, grilled zucchini or eggplant, leftover sausage, or even cured meats like prosciutto, are perfect in a frittata.