Vata: Decreases
Pitta: Neutral
Kapha: Neutral
Season: Fall
This vegetable frittata is made with local Pacific Northwest vegetables from the Sauvie Island community supported agriculture. I find this a great way to use up zucchini. I’ve served frittata for a brunch with zucchini carrot cake as a complement for a meal of “Zucchinis in Flight”. If you’re going all out, prepare a raw zucchini salad dressing from Gabriel Cousen’s raw food book. Zucchini blends with other foods so well, it’s hard to recognize.
Ingredients:
- 6 eggs
- 2 T olive oil
- 1 1/2 cups onion
- 4-5 slices old bread, cubed and dried 2-3 days (1 1/2 cup)
- 1 bunch chard, with stems
- 1 cup grated zucchini
- 1 medium carrot
- 1 diced red pepper
- 1 tomato
- 1 kohlrabi
- 1/2 teaspoon basil, tarragon, oregano, thyme, parsley, marjoram
- 3/4 t salt
- 1/2 t black pepper
Directions:
- Preheat the oven to 350*F
- Saute onion in olive oil with spices, add bread crumbs
- Add chopped veggies (except greens) and steam 10 minutes
- Allow the greens to wilt after being added
- Pour vegetables tossed with bread into a greased 7 X 9 baking dish
- Beat eggs and pour over the top
- Sprinkle with Hungarian paprika
- Bake 25 minutes or until firm
Serves: 6
Preparation time: 20 minutes
For Individual Doshas:
Vata: Add 1/2 cup grated cheese
Pitta: Top with cilantro
Kapha: Add hot red pepper