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How to make Nutritious Garden Frittata

How to make Delicious and Nutritious Garden Frittata
A fresh from-the-garden frittata recipe makes a truly delicious and nutritious meal.
It is wonderful to live in a farming valley and have easy access to freshly grown, hand-picked, organic vegetables and herbs. I make use of this blessing with this recipe.
Delicious and Nutritious Garden Frittata
Preparation time: 25 minutes. Serves 4.
Cooking Conversion Table
Ingredients:
1 tablespoon each of butter and peanut oil or vegetable oil
8 eggs, beaten
2 teaspoons Dijon mustard or coarse ground mustard
1/2 cup green pepper, cored and diced
1/3 cup white or red onion, diced (or 4 green onions, white part and tender green part, chopped)
1 cup mushrooms, thinly sliced
1/2 cup broccoli, blanched and chopped
2 cups spinach, blanched and well drained
2 cloves garlic, minced
2 tablespoons each of parsley and chives, freshly chopped
Salt and freshly ground pepper to taste
4 ounces cheddar cheese, finely shredded
1/3 cup tomato, seeded and diced
Salsa (optional, but a wonderful enhancement and I urge you to research sauces available at
Instructions:
Prepare all vegetables and grate the cheddar cheese (or purchase grated cheddar if you are short on time) Heat a 10-12 inch pan over moderate heat While the pan is heating, whip the eggs with the mustard in a mixing bowl with a wire whip until blended but not frothy When the pan is hot enough to make a drop of water sizzle, add the butter/oil combination When the butter stops foaming, add the peppers, onions and then the mushrooms and sauté' for 2 minutes Add broccoli, spinach, garlic and herbs and heat for about one minute Add the eggs and turn the heat to low and let sit without stirring until the eggs are set Add salt and freshly ground pepper, if desired Sprinkle cheese on top and finish under a heated broiler about 3-4 inches below the heat Remove from heat when the frittata is puffed up and golden
Garnish with tomato and then cut the frittata into wedges Plate the frittata wedges and garnish each piece with a dollop of salsa

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