Written by Rachel, Posted in Breakfast, Brunch, Dairy-Free, Dinner, Eggs, Fruit, Gluten Free, Herbs, Kid-Friendly, Leftovers, Lunch, Main Dishes, One Dish Dinners, Potatoes, Quick and Easy, Vegetables, Vegetarian
When I have a lot of produce to use up, I usually make soup. But, another great way to get those veggies into a dish: FRITTATA!!
I like to change things up sometimes, and have breakfast-y foods for dinner. Last night we had this super frittata with some roasted brussels sprouts and cauliflower, that were drizzled with honey… mmm mmmmm… let’s not get distracted here, we’re all about the frittata right now… ooh, but you could add brussels and cauliflower to it too!
Back to what I was saying. Ahem… I like breakfast for dinner. It’s fun. It’s different. It’s easy.
Easy go-to’s are pancakes, french toast, bacon and eggs. You know, the usual. Sometimes I forget about the simple frittata.
It’s not an omelet, because there’s no flipping. It’s not a quiche, because there’s no crust. What it is: simple deliciousness.
Veggies are sautéed. I chose seasonal produce, so used broccoli, black spanish radish, spinach, onion, garlic, and potato. I also used some not in season tomato, and some mushrooms. You could use whatever veggies you think would taste good together and with eggs.
Make it a mix and match kinda dish.
Just broccoli and spinach would be great, if you want to simplify. Once the spring veggies are here, asparagus could be substituted for broccoli. Kale, chard, collards, or mustard greens could be used instead of the spinach. Any kind of radish would be great.
Let’s get creative!
My favorite eggs around are from Burroughs Family Farms. Thick brown shells and golden yolks. Best best best.
Almond milk is added. You can use whatever kind of milk you prefer. And if you don’t want to use milk, water will work just fine too.
Basil is cut into thin ribbons, or a chiffonade. If you don’t want to do this, chop chop chop it up.
This frittata is full of veggies that are held together by some eggy goodness. It’s perfect for breakfast, lunch, or dinner. Leftovers can be halved and eaten on toast with some cheese, or frozen for another week.
If you hate leftovers, invite some friends over and share a meal. You could serve the Winter Frittata with some crostini topped with Parmesan cheese and honey, some slices of ripe melon, and some crispy bacon (if you’re so inclined).
- 1-2 T olive oil
- 1/2 onion, chopped
- 1 C broccoli, roughly chopped
- 1/4 to 1/2 C radish, grated
- 6 mushrooms, roughly chopped
- 1-2 C potatoes, cooked* and cubed (I used leftovers)
- 1 stalk green garlic, chopped
- 1 stalk spring onion, chopped
- 2 cloves garlic, diced
- to taste salt
- to taste pepper
- 1/4 t red pepper flakes
- 1 t fresh parsley
- 1/4 t dried thyme
- 1 T balsamic vinegar
- 1 tomato, chopped
- 2-3 C spinach (or kale, chard, collards, mustard greens), roughly chopped
- 6 eggs
- 1/2 C almond milk
- fresh basil, chiffonade-style or chopped, for topping
- Pre-heat oven to 375F.
- Heat an ovenproof skillet. When it’s hot, add oil. (*If using raw potatoes cook for about 15 to 20 minutes, covered, stirring occasionally, until they are fork tender, then proceed with next steps.) When oil is hot add onion through mushrooms and cook over medium-low heat for 5 minutes, stirring occasionally.
- Add potatoes through thyme and cook for 5 minutes, stirring occasionally.
- Add vinegar, tomato, and greens and cook, stirring often, for about 2 minutes. Taste and adjust seasoning if needed.
- Whisk eggs and milk together with a pinch of salt and pepper. Pour eggs into skillet and stir. Cook for a minute or two, stir again, and cook for about 5 minutes more, or until eggs are beginning to set.
- Transfer skillet to oven and cook for 15-20 minutes, or until eggs are set and have come to an internal temperature of 160F.
- Remove from oven and let stand for 10 minutes.
- Serve topped with basil.