Veggie Medley Frittata
Because “Medley” sounds so much better than “whatever crap is in your fridge.”
I like a Frittata for a quick lunch and a great way to use up veggies. Eggs seem to be in over-abundance right now- I just bought a dozen for $.69.
Here’s the jist of how a Frittata works:
Heat some oil in a small skillet (mine is 8″). Saute one sliced onion and one minced clove of garlic.
Add your veggies. I am using some asparagus gleaned from my parent’s garden and some fresh mushrooms. Cook until the veggies are cooked but still crisp. I covered mine for a bit to speed up this process.
Pour five lightly beaten eggs over the whole mixture and cook until mostly set. I use a spatula to pull up the edges a bit because I do not like runny eggs (at all!).
When the eggs are mostly set, sprinkle with shredded mozzarella cheese, salt, and pepper. Place under the broiler for about 3 minutes or until the cheese is melted and brown.
This very basic recipe can be adapted to fit your nutritional needs and the veggies you have available.
Need to cut back on cholesterol? Here’s my favorite solution:
- Instead of five eggs, use three eggs and three egg whites.
- Separate the yolks into a small microwave-safe glass container. Refrigerate.
- When your dog is drooling over your delicious frittata, place the yolks in the small glass container in the microwave and cook for 45 seconds.
- Feed the yolks to your dog for a tasty treat. Eggs are good for a shiny coat.
Right now I am at the school library, blogging about my delicious frittata that I made yesterday. And, because frittatas leave great leftovers I am headed home to enjoy it again!