Easy Meal Idea: Veggie Frittata

Weeknights are busy.  Having a few quick recipes to turn to is essential to keep from eating out.  A simple frittata takes only ten minutes to cook, and is versatile enough to use whatever ingredients you have on hand.  Of course you could also serve this for breakfast, lunch or even take it to a potluck or brunch with friends.  Use this basic frittata recipe and change it up any way you like!

Basic Veggie Frittata

Ingredients:
-7 eggs
-1 Tbsp. olive oil
-1 broccoli crown, chopped
-½ cup mushrooms, sliced
-2 green onions, slices
-1 tsp. fresh thyme
-½ cup mozzarella cheese, shredded
-2 Tbsp. freshly grated parmesan cheese
-½ tsp each salt & pepper
Directions:
Prep everything before you start cooking because it all goes very fast. Preheat oven to 400 degrees. Heat an oven-proof skillet (use cast iron if you have it) with olive oil over medium-high heat. Add chopped vegetables and herbs and cook for 3-4 minutes, until the broccoli turns bright green. Beat the eggs, then pour into pan. As they cook, use a rubber spatula to lift up the edges and let the uncooked egg run underneath. Continue to do so around the pan. When the egg is no longer runny, sprinkle the top with the mozzarella cheese, then the parmesan. Slide pan into the oven and cook for 5-7 minutes until the egg is firm to the touch. Let cool for a few minutes, then cut and serve.

Voila, dinner is served.What’s your favorite weeknight meal that cooks up quickly?

Do you ever make frittatas?  What do you put in them?

Veggie Frittata

A simple weeknight meal

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Servings 6

Ingredients

  

• 7 eggs
• 1 Tbsp. olive oil
• 1 broccoli crown chopped
• cup mushrooms sliced
• 2 green onions slices
• 1 tsp. fresh thyme
• cup mozzarella cheese shredded
• 2 Tbsp. freshly grated parmesan cheese
• tsp each salt & pepper

Instructions

 

• Prep everything before you start cooking because it all goes very fast.
• Preheat oven to 400 degrees. Heat an oven-proof skillet (use cast iron if you have it) with olive oil over medium-high heat.
• Add chopped vegetables and herbs and cook for 3-4 minutes, until the broccoli turns bright green.
• Beat the eggs, then pour into pan. As they cook, use a rubber spatula to lift up the edges and let the uncooked egg run underneath. Continue to do so around the pan.
• When the egg is no longer runny, sprinkle the top with the mozzarella cheese, then the parmesan.
• Slide pan into the oven and cook for 5-7 minutes until the egg is firm to the touch.
• Let cool for a few minutes, then cut and serve.