kitchen sink egg and cheese frittata

i have been into making quick meals lately.  on the weekends i like to make this frittata for dirt bike man and i with buttered toast (which could be another topic on its own).  this meal also helps me to clean out my fridge and use up any odds and end veggies and do-dads.  it is also *fairly* easy to clean up afterwards.

i'll tell you how to make it:

ADD VEGGIES

chop up any odds and ends veggies you have in your fridge.  i used kale, broccoli, mini bell peppers and carrots.  saute them and season them well with salt and pepper because we won't add any salt to the egg part.

ADD PROTEIN

dice up any protein.  i used ham here, but i've also used lunchmeat too.  add this to the veggie mixture and saute briefly.  take off the heat.

SCRAMBLE THE EGGS

scramble enough eggs to fill a nonstick oven proof skillet.  i used a 10 in skillet and used 6 eggs.  pour eggs over veggies and protein.  at home i prefer to Egglands eggs as they have great flavor and quality!

ADD FUN THINGIES LIKE HERBS AND CHEESE

sprinkle on cheese like feta or preshredded cheese and any herbs you like (I used leftover parsley).

BAKE!

bake at 425 F until egg is cooked through and browned nicely.  serve with buttered toast (mm).

<3 love, Vuu

 

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