I’ve been slightly obsessed with frittatas lately, one of my favorite budget meals. Have you ever made one? They are the perfect last-minute-oh-crap-it-is-5:30-and-I-have-no-idea-what-to-make-for-dinner meal.
As long as you’ve got eggs, cheese, and a little milk or cream (or even evaporated milk in a pinch) you can whip one together and throw in whatever items happen to be taking up space in your fridge. With all those Worden Farm veggies we’ve been getting lately, our fridge is always full of a random assortment and this is my absolute favorite way to use them up.
Simple Vegetable Frittata1 small head broccoli, cut into bite-sized pieces 1 small zucchini, cut into bite-sized pieces 2 small leeks, sliced 3 tablespoons butter 6-8 basil leaves 8 eggs 3/4 c. half & half (or milk or evaporated milk) 1 1/2 cups shredded cheddar cheese 1/2 teaspoon salt 1/4 teaspoon pepper
Happily linking up with my friend Jen over at Tasty Tuesday Parade of FoodsPin It
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