Veggie Frittata with Roasted Radishes

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Veggie Frittata with Roasted Radishes

About recipe

Packed with Vitamin C, fiber, and antioxidants, radishes are a small but nutritionally mighty root vegetable! In this healthy and satisfying frittata, they’re a flavorful and filling addition. This dish is lightly seasoned but also gets a bite from fresh herbs!

Ingredients (serves 4)

3 Tablespoons olive oil
3 bunches radishes, trimmed, cut into wedges
1 large leek, halved lengthwise, thinly sliced
1 large celery stalk, thinly sliced
1 jalapeno chili, thinly sliced with seeds removed
1/2 teaspoon curry powder
2 cups spinach or other dark greens, chopped
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
8 large eggs, lightly beaten
2 Tablespoons basil, thinly sliced
2 Tablespoons dill sprigs, torn
Tablespoons feta cheese, crumbled

Preparation

Preheat oven to 350 degrees F.
Heat oil in a large, oven-proof skillet.
Cook radishes on high heat for 3 minutes on each side, undisturbed, until golden brown in color.
Reduce heat to medium-high and add leek, celery, and jalapeno.
Cook for about 6-8 minutes, until softened.
Stir in curry powder and cook for 1 minute.
Add greens, salt, and pepper. Sauté until greens are just wilted.
Remove the skillet from heat and add the eggs.
Transfer the frittata to the oven and bake for 15 minutes, or until eggs set.
Top the frittata with dill, basil, and feta cheese.

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