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.
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).
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.
Place your pan in the oven, and cook for 12-15 minutes (or until slightly brown around the edges).
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.
Join our community of curiousand brave-hearted women and femmes + weekly-ish wisdom to your inbox
Say yes, even if you're worried you won't fit in. I'll send you weekly-ish emails about our longing to belong, living with the seasons, and connecting with ancestors to enjoy with your morning warm beverage.