Veggie Frittata

This recipe is one of my favorite ways to use left-over and/or roasted veggies!  It’s a simple lunch that’s both very good for you and always an impressive dish to serve others.  Here in PA, the calendar may say that spring has sprung, but winter’s chill hasn’t quite left yet.  This meant that it was tough to make a meal plan this week, because I had no idea what was going to be at the market this morning!  And so, this week’s menu is full of easily customizable dishes that go well with pretty much anything you’ve got on hand.  (For my omnivores out there, this is a great way to use left over roasted chicken or grilled salmon!)

Vegetable Frittata:

Vegetable Frittata

Equipment:

  • Large, heavy bottom skillet that is oven-safe with lid, spatula, liquid measuring cup, measuring spoons (optional), knife, cutting board, cheese grater, medium bowl, fork, oven, stove top

Ingredients:

  • 6 eggs
  • 2/3 cup milk
  • 1/4 cup grated cheddar or jack cheese
  • 4 medium potatoes, scrubbed and cubed
  • 1 bunch asparagus, ends broken off and cut into 1″ pieces
  • 1 medium head of broccoli florets
  • 2 small yellow onions, cut into 1/4″ slivers
  • 3-4 cloves of garlic, very roughly chopped
  • 3 tsp. smoked Spanish paprika
  • 1/2 tsp. dried basil
  • 2 Tbsp. evoo
  • 2 Tbsp. butter
  • 1 Tbsp. chopped, fresh parsley
  • Kosher salt and ground black pepper to taste

Directions:

  1. In the medium bowl, whisk together eggs, milk, cheese, and a generous pinch of salt and pepper with a fork. Set aside.
  2. Preheat the oven to 375 F.  Heat the evoo and the butter together over medium heat in the skillet.  Toss in the onions and let them cook about 5 minutes by themselves, or until they start to soften.  Add the garlic, potatoes, paprika, basil, and salt and pepper to taste.
  3. Cook the potatoes about 10 minutes, then add the broccoli and asparagus.  Cook another 10 minutes, or until the broccoli has turned a bright green and the asparagus has started to soften.
  4. Pour the egg mixture over the veggies, and give them a good stir.  Let the egg mixture get warm, and once the eggs are bubbling, put a lid on the pan and bake it in the oven for 25-35 mins, or until the center is firm and the frittata starts to pull away from the edge of the pan. Note: The potatoes should not be fully cooked before they go into the oven – they should finish cooking in there.
  5. Let sit, uncovered for 5 mins before serving.
  6. ENJOY!!
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