Make It: Use-Up-Your-Veggies Flexible Frittata

One of my favorite ways to use up veggies that are about to go bad is to throw them in a big frittata. Frittatas are easy, healthy, and make for a great breakfast, lunch, or dinner. You can take this basic recipe and use pretty much any veggie your heart desires. You can add more cheese/egg yolks for a more decadent flavor or less cheese/yolks for a healthier option.

You’ll need (for about 6-8 servings):

• Any vegetables you like! I used a whole onion, whole orange bell pepper, about a cup of baby spinach, and about 6-7 small fingerling potatoes.
• A total of about 1.5-2 cups of egg whites + yolks + milk or milk substitute. You can’t use too much milk or the mixture won’t bind, but you can really feel free to use any combo of egg whites to yolks you want. I used about one cup egg whites, 3 whole eggs, and a third cup of milk.
• Any type of cheese you like! I used about a half cup mozzarella and a fourth cup goat cheese. You could also use cheddar, feta, pepper jack, or whatever you’ve got on hand.
• Seasoning to taste. I used salt, pepper, and crushed red pepper. You could also use garlic, paprika, or even cumin to mix things up a bit.

Preparation:

• Preheat oven to 300 degrees.
• Saute your veggies in olive oil until thoroughly cooked. This means adding longer-cooking veggies first (like potatoes, onions, peppers, broccoli, etc.) and shorter-cooking veggies later (like greens). Season to taste.
• While your veggies are sauteing, put together your egg mixture and whisk together well.
• Add egg mixture to cooked veggies and keep on medium heat for about 10 minutes, or until the egg mixture is fairly firm.
• When the eggs stop running when you tilt the pan, add cheese.
• Pop in the oven to finish cooking/melt the cheese, about 15 minutes.
• Slice and enjoy!

I ate my eggs with a piece of steak au poivre made by my boyfriend for a gathering he hosted over the weekend. Steak and eggs… who could ask for a more delicious dinner?