I love breakfast. Oatmeal, eggs, waffles, cold cuts, toast and jam, all yummy things that when made for dinner give that grin worthy I'm-doing-it-so-wrong-it's-right-again feeling. I made the following recipe for a veggie frittata on a spontaneous Wednesday. (I didn't have bacon in my fridge, or else it probably would have been "veggie-ish".)
5 red potatoes, cubed and roasted
Salt and Pepper
1/2 white onion, chopped
2 heads broccolli, cut into florets
1 red pepper, cut into slices and roughly chopped
~ 1 cup milk (add more depending on the size of your dish.)
1 cup havarti cheese, shredded
- First, roast the potatoes! Pre-heat the oven to 400'. Wash, cut and cover potatoes with ~4 TBSP oil. (Best way to do this is to place the potatoes in a bowl, pour oil over them, and stir to coat them.) Spread out potatoes evenly on a baking sheet. Sprinkle sparingly with salt and pepper. Roast for 45 minutes to an hour, stirring at least once.
- When your potatoes are nearing the 15 minutes left mark, start your veg cooking. In a frying pan or dutch oven, heat ~2 TBSP oil over medium heat. Add and sauté the onions till they're clear, about 5 mins. Add the broccoli and red peppers. Cook until the broccoli starts to soften, about 10 minutes.
- In a rectangular baking dish, combine cooked veg and roasted potatoes.
- Whip eggs together till light yellow. Add milk and continue to whip for another minute.
- Pour egg mixture over vegetables. Sprinkle cheese over frittata.
- Bake for 25-30 minutes or until the top of the frittata is lightly browned and the egg is puffy.
What's even better is this frittata keeps well in the fridge so if you make it on the weekend you can have a super satisfying prepped breakfast (or dinner!) for during the week. Food Plan-eration = Check!
The Half-Assed Hobbyist