The past few weekends, we’ve had so much fun, that I “forgot” to make my main grocery shopping run. That means that Monday comes along and I’ve got beautiful produce from the farm staring back at me from in the fridge, but no protein or basic things like, oh, bread. This week, I had a few minutes to start up my bread machine and plenty of eggs, so frittata with rosemary bread it was (more on that bread later). Served with an easy salad of lettuce, cherry tomatoes and cukes from the farm, I could easily eat this meal almost every day.
There are two things I love about frittatas. First, they can be made with whatever veggies, meats or cheese you happen to have sitting in your fridge. Second, they require almost no stove time and from prep to finish are easily done during one Mickey Mouse Clubhouse episode. Ours tend to be pretty rustic, but you can make yours as fancy pants as you like.
- 2 tbsp olive oil
- ¼ cup white onion, finely diced
- ¾ cup zucchini, finely diced
- ¾ cup red or white potato (optionally peeled), cut into ½ pieces
- 1 cup baby spinach, roughly chopped
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp dried thyme
- ¼ sharp cheddar cheese, shredded
- 7 eggs, beaten
- Preheat the oven to 400 degrees F
- Heat an oven-safe nonstick pan over skillet or medium heat
- Add olive oil to the pan
- Add onions and zucchini and sauté for 5 minutes, or until softened
- Meanwhile, place the potatoes in a microwave-safe bowl, cover, and microwave on high for 5 minutes (or until fork-tender)
- Add the potatoes and spinach to the skillet and cook until spinach wilts slightly
- Add salt, pepper and thyme and stir to combine
- Sprinkle the cheese over the vegetable mixture
- Pour the beaten eggs over the vegetables and cheese
- Let cook (without stirring) on stovetop 1-2 minutes or until sides have set
- Place pan in the oven and bake for 10 minutes, keeping an eye out for when the top has set and starting to brown
- Remove from oven, cut into slices and serve immediately