Female Speaker: Today I am going to show you how the humble and versatile egg can be whipped up into a hearty family meal all in one skillet. This cheese and vegetable frittata with fruit salad can be enjoyed for breakfast, lunch or dinner. So lets get to it.
Now I have my oven preheated at 350 F as we will start out cooking this frittata on the stove and then end it in the oven.
We are starting with 6 large eggs. Now I am just going to whisk these eggs together and now I am going to add two tablespoons of whole wheat flour, 1 teaspoon of baking powder, and then a quarter teaspoon of black pepper and I'm going to whisk this altogether. So, Im just going to leave the eggs here for a little bit while I head over to our stove where I have a very heavy skillet with an ovenproof handle and I am going to put that on medium heat right there and I have already coated it with cooking spray.
So I am just going to add one medium onion that I chopped into 1-inch pieces and I am just going to give that a little stir here, and then I am just going to cook that until the onion starts to get soft which will take about five minutes.
So its been five minutes and our onion is really looking good now. So it's now time to add in some more vegetables. Now I have one cup of chopped fresh spinach and the next is one cup of chopped up bell-pepper. My last veggie is one cup of sliced mushrooms, and now I will give that whole thing a stir again.
So our vegetables have been cooking for about three minutes and now I'm going to add in one clove of minced garlic and two tablespoons of finely chopped fresh basil. Basil, I love basil. So I am just going to stir this up pretty often and will just let it cook for about one minute, and now its time to add in our egg mixture.
So I am just going to gently pour this in and then I'm going to stir it very gently so that the eggs and the vegetables can mix in altogether. I just want to set that and let it cook for five to six minutes until the egg mixture has set on the bottom and then it begins to set on the top.
So the eggs are just setting now and I am going to sprinkle one-third of a cup of part skim mozzarella cheese on top of the eggs just like that, all the way around, and now I am going to take my spoon, the back of the spoon, and I am just going to press down the cheese so that it doesn't burn when we get it into the oven. And now our frittata is ready for the oven, and I am going to bake that for about three to four minutes or until the eggs are golden and fluffy, and the internal temperature should be at least 150 F.
So our frittata is out of the oven and ah, it smells and looks incredible. So while this is cooling I am going to show you how to make a really quick fresh fruit salad.
Now in this large bowl I have two peeled and chopped oranges, green grapes, strawberries that I cut into fourths and then about a cup of mixed berries. You can see the blackberries and the blueberry in there.
So now in this jar I'm going to make a really quick dressing starting with two teaspoons of balsamic vinegar, next I am going to put in two teaspoons of olive oil or Canola oil and then two tablespoons of chopped fresh mint.
So I am just going to cover this up and give it a shake. I am going to give that a nice shake there, mix everything together, and then going to pour it all over the salad here. I am going to give this a nice little stir and there you have it, our cheese and vegetable frittata with fruit salad; a versatile, flavorful, and heart-healthy meal for any time of day.