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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.

Diced leeks and zucchini are the base of this Simple Vegetable Frittata

Here is what you need:

Assorted fresh vegetables, chopped or diced
(for this particular frittata, I used 1 small head broccoli, 1 small zucchini, & 2 small leeks)
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
  

Chop the basil leaves by rolling them tightly together and cutting them in slices.

Step 1:  Lay basil leaves on top of one another then roll up tightly and slice. Set aside.

Saute the chopped vegetables with butter; for this recipe we used broccoli, zucchini, and leeks but you can use any vegetables you like!

Step 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.

Whisk eggs, half & half, herbs, and seasonings together in a large bowl.

Step 3. Whisk eggs and half & half in bowl until well blended. Whisk in basil, salt, pepper, & cheese.

Pour eggs over vegetables, cover, and cook for about 15-20 minutes.

Step 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.

Once the frittata is light and fluffy, it's done!

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. Our current favorite combination is green onions, leeks, broccoli, & basil with cheddar and goat cheese, but that changes all the time. Seriously, the possibilities are endless!

Simple Vegetable Frittata

The perfect quick & easy weeknight meal to use up all those leftover veggies!
Course Breakfast
Keyword Simple Vegetable Frittata
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Ruth Soukup

Ingredients

  • 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

Instructions

  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.
  3. 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. 
  5. Cover & cook on low until set and puffy, approximately 15-20 minutes.

Recipe Notes

Number of servings (yield): 6

 

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