Quick Vegetable Frittata
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings15
minutes20
minutesI love frittatas. My family loves them as well. They are an easy meal to make for brunch, lunch or dinner. We usually make them for brunch if we have a lot of leftover veggies from grilling them the night before. If I am not in the mood to cook this is my go to. I just grab whatever veggie I have on hand, scramble some eggs and season away. This makes a filling, healthy, delicious meal served with bacon or chicken apple sausage and a salad. Sometimes if my kids are lucky I will surprise them with tater tots.
Ingredients
12-16 eggs, scrambled and seasoned
Fresh herbs of choice chopped: thyme, basil, parsley, chives, sage, rosemary
2 bell peppers, thinly sliced
Shallot, red onion or garlic: chopped
1-2 zucchini, cut in half and then sliced thin
2 cups arugula
Olive oil or butter
Cheese of choice, optional
Directions
- In a large non stick skillet, heat with olive oil or butter over medium heat. add the vegetables and saute until softened. Meanwhile, scramble the eggs with salt and pepper and any seasoning you would like to ass such as red pepper flakes, and add the chopped fresh herbs and cheese if using, give it a good scramble.
- Once the veggies are cooked, spread them in the pan evenly and pour in the scrambled eggs. Tip the pan so the egg mixture coats and covers everything.
- At this point, allow the frittata to cook for about 8 min. Then turn the heat to low, add the arugula, and cover it for about 5-8 minutes. I prefer my frittata dry as to wet.
- You can serve the frittata from the pan or flip it over on to a large cutting board or serving plate. Serve with a nice tossed salad, bacon and sliced, toasted multigrain loaf.
- If you have leftovers, it is delicious cold or reheated. You can easily make a sandwich with it.
