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Veggie Frittata

Posted in Gluten Free, and Homemaking

Gluten Free Veggie Frittata

Since breakfast food was a bit scarce around the house this weekend, I needed to come up with something for Sunday morning breakfast that used what I had in the fridge. I knew that I wanted to use lots of veggies since we had so many beautiful ones from our Bountiful Baskets order. I took a look inside the fridge to see what I had…

Ingredients:

  • 4 eggs
  • 1/4 cup milk
  • 1 sweet onion
  • 1 green pepper
  • 1 small container of mushrooms
  • left-over roasted cauliflower
  • handful of grape tomatoes
  • Parmesan cheese
  • dried chives
  • salt
  • pepper
  • dried parsley
  • olive oil

Directions:

  1. Preheat oven to 350 degrees F.
  2. In a cast iron pan (or other oven safe pan) over medium heat, pour in 2 to 3 Tbsp of olive oil.
  3. Dump in veggies and cook until fork tender.
  4. In a small bowl, whisk together eggs and milk.
  5. Pour egg mixture over cooked veggies and turn off heat.
  6. Season with salt, pepper, parsley, and chives.
  7. Sprinkle with Parmesan cheese and place in preheated oven.
  8. Bake for 15-20 minutes. The frittata will bubble up and the eggs will be completely cooked.
  9. Remove from oven. Serve immediately or allow to cool, cover, and place in fridge to be heated up the next morning.

I love being able to just go into the fridge and “dump” things together to create something yummy to eat. It’s nice when you can just add what you have and make it work. Since I only had 4 eggs and 1/4 cup of milk, that’s what I used. You may wanted to add more eggs for a fluffier frittata. D said he would have loved to have some sausage in this as he likes a little meat with his eggs, so that’s another option.

Veggie Frittata
 
Veggie Frittata made with left-overs or other veggies from your fridge.
Author:
Recipe type: Breakfast
Ingredients
  • 4 eggs
  • ¼ cup milk
  • 1 sweet onion
  • 1 green pepper
  • 1 small container of mushrooms
  • left-over roasted cauliflower
  • handful of grape tomatoes
  • Parmesan cheese
  • dried chives
  • salt
  • pepper
  • dried parsley
  • olive oil
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a cast iron pan (or other oven safe pan) over medium heat, pour in 2 to 3 Tbsp of olive oil.
  3. Dump in veggies and cook until fork tender.
  4. In a small bowl, whisk together eggs and milk.
  5. Pour egg mixture over cooked veggies and turn off heat.
  6. Season with salt, pepper, parsley, and chives.
  7. Sprinkle with Parmesan cheese and place in preheated oven.
  8. Bake for 15-20 minutes. The frittata will bubble up and the eggs will be completely cooked.
  9. Remove from oven. Serve immediately or allow to cool, cover, and place in fridge to be heated up the next morning.
Notes
Ingredients are just suggestions as this really is a use what you have type of recipe. You may want more eggs as I just used exactly what I had available.

2 Comments

  1. Jen
    Jen

    thanks 🙂 I LOVE the fact that it looks so good!! yet its just made from things at hand 🙂
    Jen recently posted..Daniel and his sticksMy Profile

    July 9, 2012
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