Recipes

February 12, 2018

Anything Goes Vegetable Frittata

This dish will save you from a meal planning rut. It is great for breakfast or dinner and the leftovers are just as good. With less than a week until Christmas I’m guess meal planning is not something front and center on your mind and if it is it’s one big meal you’ve been thinking about. If you have a lot of people coming to visit or even just a full house, with no time between holiday events try this frittata!
  It’s so easy and takes almost no planning.  In just 20 minutes you can have a delicious healthy meal ready to feed a crowd on the table. You can add whatever veggies you have leftover from your meal last night or whatever you have in the fridge. There is enough stress around the holidays, don’t stress out about how to feed a house full of people on a whim.

 Added bonus – it’s packed with veggies! 7-9 servings of vegetables can feel close to impossible, especially this time of year. This frittata is packed with protein that will carry you through until your next meal and it can be re-heated for snacks whenever someone gets hungry. Since I live in a tropical climate I can get summer veggies throughout the year so this recipe has summer squash, zucchini blossoms, cherry tomatoes, and red peppers but you can use any veggies you have. Try sweet potatoes, onions, squash, brussels sprouts, kale, like I said, whatever you have on hand will be great!
The Recipe: for one 8 inch cast iron skillet (6 servings), recipe can be doubled for a bigger group.
Ingredients
6 eggs*
1/4 cup milk or non-dairy milk
1Tbsp coconut oil or olive oil
2 cloves garlic, chopped
2 cups of squash
2 cups zucchini blossoms
1 cup cherry tomatoes, halved
1 red pepper, seeds removed and diced
2 Tbsp Fresh or dried herbs of your choice, I used rosemary, basil, and thyme.
Preparation
1. Whisk eggs, milk and herbs together in a medium bowl.
2. Add oil to skillet on the stove over medium-high heat. Add veggies and garlic and saute until softened. Time will vary depending on the vegetables you use, for non-starchy vegetables 5 minutes will be perfect.
3. Pour egg mixture over the vegetables and let cook without stirring for about 4-5 minutes, until eggs have started to set on the bottom.
4. Place pan in the oven under broil for about 4 minutes until eggs set on top and lightly brown. Make sure to keep a close on it at this point as the broil is really hot and it does not take long to cook.
*Note: if you want to make this vegan, use soften tofu rather than eggs.
Happy Holidays! Enjoy!!
~ Amanda

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