breakfast for dinner is one of my kids favorites. this is perfect for me and husband to share while they gobble down pancakes. great for a brunch or special breakfast too. healthy, thrifty and yummy.
2 tablespoons olive oil
chopped veggies of your choice, a good pan full when raw
(our favs include spinach, peppers, scallions, mushrooms, tomatoes, zucchini – whatever you can dig up in your fridge*)
salt and pepper
1/2 cup grated Parmesan cheese
1. Preheat oven to 350. Heat the olive oil in a medium ovenproof skillet over medium heat. Add veggies and a dash of salt; cover and cook until the veggies are very soft, about 10-15 minutes, depending on what you’re using.
2. In a bowl, whisk together eggs and about 1/4 teaspoon each of salt and pepper. Pour this over the veggies and stir for two minutes; cook for 3 to 4 minutes more. Sprinkle the cheese over the frittata and bake in the over for about 15 minutes, until the egg is set.
if you’ve never tried one, a frittata should look kind-of like this:
**This is another great way to use leftovers. I often make this after we’ve had a party and I have a lot of extra veggie dippers laying around! brocolli and carrots don’t work too well since they take longer to soften than other veggies.