I’ve been slightly obsessed with frittatas lately. 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 Frittata
1 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
1. Lay basil leaves on top of one another then roll up tightly and slice. Set aside.
2. Melt butter over medium-high heat in a large frying pan. Saute broccoli, zucchini, & leeks (or other vegetables of choice) until crisp tender, 6-7 minutes. Reduce heat to low.
2. Whisk eggs and half & half in bowl until well blended. Whisk in basil, salt, pepper, & cheese.
4. Spread out vegetables in pan so they are evenly distributed. Carefully pour egg mixture over vegetables. Cover & cook on low until set and puffy, approximately 15-20 minutes.
There is SO much you can do to modify this recipe! Use different herbs, different veggies, different cheese, or even throw in some cooked ham or turkey. The possibilities are endless.
Happily linking up with my friend Jen over at Tasty Tuesday Parade of Foods
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