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".)
Frittata
5 red potatoes, cubed and roasted
Oil
Salt and Pepper
1/2 white onion, chopped
2 heads broccolli, cut into florets
1 red pepper, cut into slices and roughly chopped
6 eggs
~ 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.
- Serve!
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!
-Andrea
The Half-Assed Hobbyist