I’m going to go ahead and apologize for these pictures. They aren’t my best work, and it was pitch black out when I took the final pictures due to making this after an evening meeting, but this frittata recipe was too good not to share, which is why I’m sharing it with less than fantastic pictures and two weeks later.
When we are out of most things and have no plans for dinner, we usually have a few veggies laying around, especially with our garden this summer, and I always keep plenty of eggs in the fridge. This is the ultimate kitchen sink meal (everything but the kitchen sink). Just chop up any veggies you have, add eggs, and you have a delicious frittata.
This particular day, I had a couple of fresh okra, a couple tiny little squashes, and one little bell pepper from the garden. I chopped them up into small pieces and diced up a Vidalia onion (I try to keep those in the pantry at all times too). I also had a beautiful Cherokee purple tomato from the garden. This is the story of how I turned these into a frittata.
Summer Veggie Frittata
– any kind of veggies you have on hand
– eggs – depends on the size of your skillet – I used 10 for my big skillet!
– 2 or 3 tablespoons cream or milk (optional)
– any sort of cheese
– salt & pepper
-approximately 2 tablespoons vegetable oil
Heat oil in a skillet over medium heat. I used my cast iron skillet, but any oven-safe skillet will work fine. Preheat oven to 350 degrees Fahrenheit.
While it’s heating up, crack eggs into a mixing bowl – first cracking each one into a separate bowl, in case one is bad – and then add cream or milk if using. Whisk the eggs and milk together, then add chopped veggies, salt and pepper, and cheese. Stir to mix.
Once the oil is hot, pour the egg mixture into the skillet. Top with sliced tomatoes, if using them. Then sprinkle cheese on top (I mixed swiss cheese into the egg mixture, and used parmesan on top).
Bake at 350 for 10 to 15 minutes, or until the middle is just barely set. You can test this by grabbing the handle (with an oven mitt!) and jiggling the skillet. The center should just barely wiggle.
Remove from oven and let cool for a minute or two, then slice it up and serve it!
Veggies all mixed in. No need to pre-cook anything!
The tomato was so pretty I almost hated it cover it up with cheese. Almost.
Again, I’m so sorry for the pictures. I swear, it was delicious.
We had our frittata with a delicious side salad that was also chock full of garden tomatoes.
And a ghost cat.
Further proof that it’s really hard to take night-time pictures without a flash. Ha. Wallace was too fast for the camera!
I like frittatas because 1) they are fun to say, and 2) they are so easy and versatile. If you have bacon or sausage to add, that really ups the yum-factor. You can add anything you want! That’s what’s so great about this frittata recipe: it never has to be the same.
Summer generally calls for easy meals. Although in winter, root veggies like potatoes, onions, and swiss chard would be excellent in a frittata, too.
Do you have a go-to quick and easy dinner dish?