If you’ve been following along on my meal planning journey you might have noticed we’ve eaten quite a few frittatas. It’s a quick, easy and delicious weeknight meal that requires very little work. This is a great go to recipe for busy nights or on the occasion that you forget to plan in advance. You can pretty much throw in any meats/veggies you have on hand as long as you have eggs.
Weeknight Veggie Frittata
- 8 eggs
- 1/2 c. sun dried tomato in olive oil
- 1/2 c. shredded or cubed cheese
- 1/2 white onion
- 1 tbsp minced garlic
- Veggies (mix and match your favorites): 1 c. spinach, 1 c. cubed zucchini, 1/2 c. chopped mushrooms
- Salt and Pepper to taste
- Olive oil or butter
- Fresh herbs to garnish
- Cast iron skillet
Combine eggs, cheese, veggies, salt and pepper in a bowl and whisk to combine. Set aside. Pre heat the oven to 350.
Chop your onion and sauté it in butter or olive oil in the cast iron skillet on medium heat. Once the onions begin to go translucent, add minced garlic and sauté for an additional 1-2 minutes.
When the garlic and onion mixture is cooked, add your whisked eggs and veggies to the pan. Scramble the mixture around allowing the eggs to cook until slightly set but not completely cooked.
Transfer the pan to the oven. Cook for an additional 10-15 minutes until eggs are fully cooked. Remove and serve with roasted potatoes.