At the gym this week, a woman brought in home-grown heirloom tomatoes, so I took a handful home and made a delicious frittata with them. They were pretty small, round ones, so I used about 7 of them. I also used some grape tomatoes since I didn't have enough of the heirloom to put some inside and on top. I happened to have a bunch of broccoli and a large portobello mushroom on hand, so I roasted everything up and made a frittata. Frittatas are so great because they make a large portion and are so customizable. They're perfect if you're looking to use up any veggies in the fridge that are going bad soon. I roasted everything prior in the oven because I didn't want to put my new pan in the oven (even though it would have been totally fine..). You can definitely make this recipe in a large, deep sauce pan and transfer to the oven to finish off baking. If you do so, simply sauté your veggies in oil, add the beaten eggs, cook for about 3-5 minutes, and then transfer to oven for 15-20 minutes.
I topped my frittata with additional sliced tomatoes because it makes for a beautiful presentation. If you eat dairy, you can definitely add in some cheese after you pour in the egg. Just make sure to mix everything up. If you do add cheese, I would recommend sprinkling a little more right before the broil to give it a nice brown.
I used hot Italian chicken sausage for my recipe. I cut it in 1/2'' strips and then quartered those pieces. Again, you can totally change this up and use any (or no) protein you'd like. Bacon or turkey bacon would be a great option.
2 tablespoons cashew (or other nut/dairy) milk
3 cups broccoli florets (washed)
1 large portobello mushroom, cut into 1/2'' pieces
1 cup heirloom tomatoes (or cherry/grape)
1 chicken sausage link, precooked and cut into 1/2'' pieces
1/2 yellow onion, minced
1/4 tsp cumin
2 garlic cloves, minced
1/4 tsp salt
black pepper to taste
1/8 tsp garlic powder
1. Preheat your oven to 350°F
2. Line a baking sheet with parchment paper or aluminum foil
3. Cut heirloom tomatoes into 1/2'' pieces, saving 2-3 medium tomatoes for the topping
4. Place broccoli, onion and tomatoes on the baking sheet
5. Sprinkle items with avocado oil just to coat, about 1/2 - 1 tablespoon, and mix
6. Sprinkle mixture with minced garlic and add a dash of salt and pepper
7. Bake for 20 minutes, mixing halfway through and remove from oven
8. Grease pie pan with oil of choice
9. Transfer broccoli mixture to the pie pan and add in the chopped portobello mushroom
10. Crack eggs into medium mixing bowl
11. Add in 2 tablespoons milk of choice
12. Add in 1/4 tsp cumin, 1/8 tsp garlic powder, 1/4 tsp salt and dash of black pepper. You could also add in a pinch of red pepper flakes for a little kick
13. Beat the eggs until combined and lighter in color
14. Pour eggs over broccoli mixture in pie pan
15. With remaining tomatoes, slice into very thin strips
16. Place tomato strips in a circle around out ridge, then work your way in creating concentric circles
17. Transfer pie pan to the oven and bake for 20-25 minutes or until center is set
18. Broil pan for 2 minutes to create a nice brown on the tomatoes
19. Remove from oven, let cool and enjoy!