I love eggs. If there weren't a few health issues around eating eggs at every meal, I would do it! Now my dining companion thinks that eggs are best served at breakfast (and then, only in pancakes or french toast). So I have to think creatively about how I can sneak them in to the dinner rotation.
I stopped at the store a few different times last week and had a small amount of a variety of veggies left over. I decided that a frittata would be a great way to use up the veggies and have eggs for dinner. This is an easy 1 skillet meal and can go with salad, bread, potatoes, or whatever you'd like!
I made an 8 egg frittata, so that we would have leftovers. The next morning I microwaved a piece for a minute and put it on an everything bagel for a fantastic breakfast sandwich. I'm getting hungry just thinking about it....Sadly there are no pictures, I ate that at work.
Quick and Easy Frittata
Adapted from a recipe in The Farmstead Egg Cookbook
3 tbsp. olive oil
1/2 cup sliced onion
1/2 cup chopped baby bella mushrooms
1/2 cup chopped broccoli
8 large eggs
1/4 cup grated Parmesan cheese
1/4 cup chopped parsley
1/2 tsp. salt
1/4 tsp. ground pepper
Heat 2 tbsp. oil in a 10 inch skillet (medium-low heat)
Add onions and mushrooms and saute until soft
Add broccoli and continue to cook for about 5 minutes
Take the veggies out of the skillet and set aside in a bowl
In another bowl, whisk eggs, 3 tbsp. of Parmesan, parsley, salt and pepper
Heat 1 tbsp. oil in the skillet
Pour in eggs, then distribute the veggies on the top
Cover, and cook over medium-low heat about 15 minutes until the top is almost set
Take off the heat, cover with a dinner plate and flip the frittata onto the the plate
Slide it back into the pan (bottom side up)
Sprinkle the remaining Parmesan on the top
Cook a few minutes until done
Cut into wedges and serve!
To reheat - microwave for 45-60 seconds.
Prep Time - 5 minutes
Cook Time - 20-25 minutes
1 large skillet, spatula, 2 bowls, 1 plate, whisk, cutting board and knives