October 8, 2012

vegetable frittata

Do you make breakfast for dinner too sometimes? We (mostly the mom around here) love breakfast for dinner - or any meal for that matter. It's a nice change and so easy! The thing is, I love pancakes, waffles, French toast and bacon. So, pretty much all the yummy "naughty" stuff and since I'm diligently working on healthier eating habits for my whole family, I have to change it up a bit. I can't really justify serving dessert with a side of healthy animal fat to my family for dinner, at least not as often as I used to. That said, we love eggs (especially William!) and this vegetable frittata is right up my alley. Easy, delicious, full of flavor and filled with healthy vegetables and protein. I serve it with some fresh salsa on top along with a green salad but this would be great for "real" breakfast too. It's really versatile and you can switch up the veggies with what you like!
(serves 4 - 6)
3 Tablespoons olive oil
1/2 large onion, diced
3 cloves garlic, minced
1 large orange or red bell pepper, seeded and chopped
1 cup sliced mushrooms (I didn't have any but I suggest baby bella)
1 zucchini, diced
1 yellow squash, diced
2 cups loosely packed baby spinach, washed and chopped
8 eggs
1 teaspoon Italian seasoning
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 Tablespoons freshly grated Parmesan cheese

Preheat oven to 400 degrees. Beat eggs in a medium bowl along with Italian seasoning, salt and pepper. Set aside.

In a large ovenproof skillet (I have this one) heat olive oil over medium high heat. Add onions, garlic and peppers and saute for 3 - 4 minutes until starting to soften. Add zucchini, squash and mushrooms and saute another 3 minutes. Stir in spinach and cook for another minute or two until it starts to wilt. Pour eggs evenly over the vegetables (I like to spread them out evenly across the pan before pouring in the eggs) and turn off burner.

Place pan in the preheated oven on the middle rack and let cook for 30 - 35 minutes until eggs are set. Remove from oven and sprinkle with Parmesan cheese. Let sit for 10 minutes before cutting and serving.

1 comment:

  1. One of my favorite quick eats! I actually add feta in lieu of Parm/Italian seasoning and it's delish!


Comments are moderated to eliminate spammers and internet bullies.