vegetable frittatas

If you ever have an abundance of vegetables and aren't sure what to do with them, frittatas are an excellent way to use them up! They are simple and quick to make, and the combinations are endless. Crustless frittatas are ideal as not only are they healthier, they are also great in a pinch since you probably don't have a pie crust lying around. 

Fritattas also don't need a definitive recipe. They are super versatile and pretty hard to mess up! 

You'll need:

- 5 eggs 

- 1 1/2 cups diced cooked vegetables (can be a combination of anything!) or a combination of meat and vegetables.  

- up to 1/8th of a cup of fresh herbs (optional)

- 1/2 cup cheese, shredded or diced if using sliced cheese (optional)

- salt and pepper, to taste. 

Suggested combos:

spinach (or kale, or chard), onion, garlic

cooked ground turkey, sage pesto, parmesan cheese

basil, fresh sliced tomato, mozzarella cheese 

spinach, mushroom, onions, feta cheese

roasted asparagus, ham, parsley 

Instructions: 

1. Preheat oven to 375 and grease a pie dish with butter or olive oil. A 9"x9" glass pan also works, or even larger if you double the recipe -- just make sure you use glass or pyrex, never metal!

2. Whatever vegetable combo you are using needs to be fully cooked first in a pan on the stove, with the exception of fresh tomatoes. Harder vegetables, such as onions, need to be cut up into 1/4" pieces. If you are using  any meat, make sure it is fully cooked as well. 

3. Lay out the vegetables/meat in an even layer in your pie dish. If you are using tomatoes, save those for later. 

4. Whisk together the 5 eggs, chopped herbs, and salt and pepper. Add in the shredded or diced cheese

5. Pour egg mixture over vegetable mixture. If using sliced tomatoes, evenly lay sliced tomatoes on top of the egg mix. 

6. Cook in the oven for 15 minutes or until the middle of the frittata is firm and doesn't jiggle. 

7. Let cool for at least 5 minutes before serving. Can be stored in the fridge for up to 3 days and eaten cold or warm. Slices of frittata can be individually wrapped in plastic wrap when cooled, then stored in a plastic bag in the freezer for up to 2 weeks. Simply reheat and eat!