In my opinion, frittatas are one of the easiest dishes to make when in a hurry because they are a “no fuss” kind of dish. The varieties are endless and they are a great way to use up leftover vegetables, meat, or whatever you have in your refrigerator. They are also great to make ahead and freeze portions for on-the-go breakfasts during the week. This veggie frittata came together one night for dinner as I was using up leftover ingredients from previous meals during the week.
- 1 tbsp olive oil
- Leftover veggies, diced (I used onion, asparagus, and sun-dried tomatoes)
- 6 eggs, beaten
- 1/4 c milk
- 1/3 c Parmesan cheese
- Salt and pepper
- Preheat oven to 350 degrees.
- Saute the vegetables in olive oil. Spread vegetables across the bottom of a greased pie dish.
- Meanwhile, beat together the eggs, milk, cheese, salt and pepper.
- Pour egg mixture over the vegetables. Bake for 30-35 minutes.
- Cut into slices after frittata has cooled slightly.
This is a great dish to serve for breakfast and or as dinner served with a side of roasted sweet potatoes.