|5 min||10 min||2|
|4 medium egg||Egg|
|1 tbsp||Parsley, fresh|
|1/2 tsp||Oregano, dried|
|1/4 tsp||Garlic salt|
|1 dash||Black pepper|
|2 tsp||Butter, grass fed, unsalted|
|2 stalk(s)||Green onion, scallion, ramp (chopped)|
|1/2 cup||Broccoli, raw (or asparagus, green beans)|
|1/2 cup diced||Celery|
In a bowl, whisk together eggs, parsley, oregano, garlic salt (if using), pepper and 1 tbsp (15 mL) water. Set aside.
In a heavy skillet, melt margarine over medium heat. Sauté green onions, broccoli and celery for 4 to 5 minutes or until tender-crisp.
Pour egg mixture over vegetable mixture and cook for 30 seconds. Cover and cook for 2 to 3 minutes or until set. Cut frittata in half and slide out of the skillet onto warmed plates.