On those late weekday nights, eggs and veggies into the cast iron skillet are just about all I can manage. Though this dish can be thrown together with ease, it just so happens to embody an elegance that could impress any guest- especially when you utilize an array of fresh, colorful, seasonal produce. I will be enjoying this for breakfast and dinner, alike with a different spin of ingredients depending on each season.
Eggs: Not only do eggs provide high biological value protein, they contain an array of B vitamins including biotin for healthy hair and skin as well as B12 which protects the nervous system and supports brain health. Eggs are also one of the most concentrated sources of choline. Some of choline’s roles include neurotransmitter synthesis (brain communication) and thus memory and cognition.
Onions:Onions boast biotin and manganese- two beauty vitamins that help maintain skin health and integrity. Research suggests that onion’s sulfur components may work to lower levels of cholesterol and triglycerides in the blood stream and thus may provide some cardiovascular benefit.
Summer squash: Delicate in flavor with a creamy flesh, summer squash is a great addition to any summer meal. Summer squash boasts copper and manganese both linked to bone and skin health.
SUMMER VEGETABLE FRITATTA
1/4 cup milk
1/2 red onion, diced
1 cup mushrooms
1 cup yellow summer squash, chopped
1 red pepper, diced
Fresh basil, choppedd
1 tbsp olive oil
//Directions// Preheat the oven to 350 F. Whisk together your eggs and milk to create a uniform mixture. Chop up your red onion, mushrooms, squash and pepper and sauté in your cash iron skillet with your olive oil. Add your egg mixture to the skillet and bake in the oven for 20-30 minutes.