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Quick & Easy Weeknight Frittata

on April 16, 2013

We’ve been eating a lot of breakfast for dinner lately.  Last week it was pancakes, this week it’s eggs.  We have about a million and one things going on right now, including packing to move, so I seem to have zero time to cook an elaborate meal, or go to the grocery store for that matter.  We’ve also been spending most of our time outdoors since the weather has been cooperating, so I consistently lose track of time and realize that it’s time to eat dinner and I haven’t even thought about what we are having.

It would be easy to resort to frozen processed foods in a time like this, but instead I prefer to turn to a frittata.  You can use whatever you have in your refrigerator, and it doesn’t require you to spend an hour in the kitchen.  Plus, we all remember the health benefits of eggs, right?

EASY WEEKNIGHT FRITTATA

My frittata was kind of Italian themed: quinoa, spinach, orange & yellow peppers, red onion, garlic, fresh rosemary, a pinch of red pepper flakes, and mozzarella cheese.  Tomatoes would have been a great addition, but like I said, I haven’t had much time to go grocery shopping.

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Again, this isn’t really a recipe, but more of an outline.  You can add as much or as little of the filling, spices, and cheese as you would like.

Serves 4 to 6 (depending on how hungry you are!)

  • Any veggies, grains, or meat leftover in your refrigerator
  • Fresh herbs and/or spices
  • Shredded cheese
  • 8 large eggs
  • Salt & pepper to taste

Sautee your filling until veggies start to soften (remember to season them with salt and pepper), then spread them out in an even layer over the bottom of an oven-safe pan.  A cast iron skillet comes in handy here…

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Top the filling layer with cheese.

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Whisk eggs and pour evenly over filling and cheese, cooking for a few minutes until the edges begin to set.

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Finish by baking in a 400 degree oven for 15 to 20 minutes until eggs are set.  I immediately run a knife around the edges to loosen them, then let the frittata cool for a few minutes before slicing.

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Serve with a salad and fruit and you have a quick, nutritious dinner!  “Egg Pizza,” as my oldest son calls it.

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Now, if only packing was as easy…

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4 responses to “Quick & Easy Weeknight Frittata

  1. makeshoppe says:

    This looks really good! Do I see Quinoa? Wonderful post, Brilliant!

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