Healthy Dinners: Day 3, Vegetable Fritata

Today was a struggle.

Today all I wanted was to drown in tacos.

But I ended up pretty happy with what we ended up having for dinner: vegetable frittata.

I love me some egg, but I especially love me an egg pie chock-full of vegetables and topped with cheese.  I also love cheese.

Vegetable Fritata

  • Time: 30 min.
  • Difficulty: easy
  • Print

8 eggs
1 shallot
some mushrooms (we did half a package? I don’t know, I let hubby deal since I don’t like mushrooms)
vegetables! We picked:
1 green bell pepper
1/2 bunch asparagus
broccoli
butter
1/4 tsp. paprika
pinch of tarragon
salt and pepper
1/2 cup cheese of your choice — we used a sharp white cheddar and it was AMAZING

Pre-heat your oven to broil.  Sweat up your shallots and mushroom in a cast-iron skillet set on medium high (trust me, it’s better this way).  I ran out of garlic or else I’d’ve put some in here, too.  Sigh.  Well, when your husband’s vaguely intolerant you start to not keep around as much garlic as is nice.  Okay, so sautee away for a few minutes, then add the rest of your vegetables; I like mine chopped nice and little (though not so little you have to use a microscope to see it).  Throw them in and sautee for about five more minutes.  In the meantime, whisk up your eggs and add your seasonings.  Don’t add the salt here.  According to my husband (who actually took a class in this stuff), the salt will inhibit the scrambling process and it’s best to add it right at the end before you stick it in the oven.

Pour your whisked, seasoned eggs into the skillet and stir around to get it all incorporated.  Cook it for a few minutes until it starts to set.  Then, add the salt and cheese to the top and pop it into the oven on the “broil” setting for about five minutes until it gets all brown and delicious on top.  Take out, let it sit for two minutes, then slice up and enjoy!  We used a pie cutter.  Haha.  Super effective!  Plus, we had about half the skillet leftover for lunch tomorrow.

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To clean your skillet, take out the rest of the frittata right away, then wash it and set it back on the stove.  The residual heat will evaporate any leftover water and will keep your cast-iron skillet from rusting up when you store it again.

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