Joe started soccer last week. Does that make me a soccer mom? Whatever it means, I know one thing. Our schedule just got a little busier. Between soccer practice and spring training right around the corner, I need to have ingredients for quick dinners handy.
On the nights when I haven’t planned well enough to get a crock pot meal together, a frittata is one of my go-to meals. It cooks up in about 15 minutes and uses up whatever veggies we have on hand (plus some Applegate Farms bacon if Jeff is lucky). This recipe uses no milk or cheese so it is dairy-free, but you could always add a little cheese if you wanted to.
Pair with fresh fruit for a colorful and complete meal.
Enjoy leftovers for breakfast if you have any left!
|Frittata with mushrooms, bacon, and broccolette|
- 8 eggs
- 8 slices Applegate Farms organic bacon, chopped into 1/2″ pieces
- 1 bunch broccolette, chopped into 1/2″ pieces
- 1 cup sliced mushrooms
- 4 green onions, chopped
- 1/2 tsp. ground pepper
- Preheat oven to 400 degrees.
- Heat an oven-proof skillet over medium-high heat. Add chopped bacon and cook for 5 minutes or until browned.
- Remove bacon from pan and set aside.
- Add chopped vegetables and cook for 3-4 minutes, stirring frequently.
- Add bacon back into the pan.
- Beat eggs and 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, 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.
What do you think? Am I a soccer mom now?
What is your go-to quick and easy dinner?