Leftover Veggie Frittata - Becca Piastrelli

Hey there,

creative gal!

You’ve landed on a post I wrote a few years ago -
back when I was known as The Dabblist and was exploring all sorts of ways I could create beautiful things with my hands. It was a powerful time for me — awakening my creativity after suppressing it for so long — but this space has since evolved to reflect the woman I’m becoming.

farm box frittata

So every week, we get a box full of fresh vegetables from a local farm. It's the best. Seasonal produce - keeping me on my toes, and forcing me to learn new recipes. Some weeks, however, I just can't seem to find the time to use everything from my box - bringing me to the inevitable Sunday morning, when I peak into the fridge and realize I have a ton of veggies on the verge of some serious wilt.

It's time for frittata - leftover veggie style.

veggies for frittata

In this case, I had some onions, peppers, tomatillos, kale, cherry tomatoes, and manchego cheese to make use of. Chop them up and combine over oil (I used ghee) in a pan over medium heat. Saute until lightly cooked (oh, and preheat the oven to 400F).

egg frittata

Whisk together eggs. I use at least 5 and add in 2 tbsp of greek yogurt to thicken it a bit. Combine with your sauteed veggies in the pan and cook for 5-ish minutes, or until you see the edges bubble up a bit.

veggie frittata ready for oven

Place your pan in the oven, and cook for 12-15 minutes (or until slightly brown around the edges).

farm box frittata

While frittata may be seen primarily as a brunch dish, I could eat this for any meal. This particular frittata is accompanying me to work everyday this week for lunch.

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