Saturday, July 27, 2013

Veggie Frittata

As a full time working mama, the bulk of our grocery shopping is done on the weekend (with the exception of a couple quick trips to restock staples like bread, milk, or eggs). So come Friday night, our fridge is looking a little bare.
I have found that if I open up the pantry at the end of the week and see nothing inspiring, it makes take out seem like an awesome option. Maybe thats why Friday night is pizza night for so many families, and it used to be for us as well.

But now, Fridays are my chance to use up the rest of those sad veggies that are left at the end of the week, before restocking over the weekend. I have a little rotation of recipies that are flexible enough to take almost any veggie, and of course are quick and easy for a Friday night.

This week it was veggie frittatas!

Ingredients-ish
We used 7 eggs, (2 for each adult, and 1 for each child serving)
1/4 cup milk
Veggies on hand
This week it was 1/2 a yellow zucchini, 2 cups of spinach, chopped, 1 cup cherry tomatoes, 2 green onions, 1/2 white onion
1/2 cup of cheese, shredded

Directions
Chop and shred all your veggies
Beat the eggs and the milk together
Add the veggies and cheese to the eggs, and mix
Pour into a greased pie tin
Garnish the top if desired. I put the sliced tomatoes and green onion on top, but they could have easily been added to the mix
Bake at 350 for 20 minutes, or until the center is set
Let cool before slicing like a pie to serve.






Quick, easy, and delicious for a Friday night!

Have a Happy Weekend!

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