Do you have a bunch of vegetables in you’re fridge and need to get rid of them fast? As long as you have some eggs and milk you can make a simple frittata. I think I learned this one from Rachael Ray but of course I just took her base and then added what I thought would taste good. It’s a great option for breakfast too.
So the reason I made this was we were invited to my cousin Roya and Bayan’ house for dinner but I offered to cook. In the morning Raphael and I went to the farmer’s market and we bought the most amazing looking butternut squash. It was a cold rainy day so I thought I would make a yummy roasted butternut squash soup. When we got home, I roasted the squash, with some carrots, potatoes and fresh garlic. It looked delicious but lets just say that’s where the deliciousness stopped. I think I added too much sage and it was all kinds of wrong. Even Raph wouldn’t eat it and he eats ANYTHING I make. But we still had to go to my cousin’s house and I had nothing to take so I quickly took all of the left over vegetables in my fridge mixed them with eggs and ta da – a frittata came out. So here is what you have to do to make this yummy dinner.
Preheat oven to 350º and if you have a cast iron pan, put it in the oven so it gets hot while the oven heats up.
Beat eggs together with milk until everything is mixed well and frothy.
Notes and Tips: You can also add cooked chicken, pepperoni, ham or sausage if you want to add some meat. You could also put potatoes and onion for a more hearty meal.
Notes and Tips: This is a great and easy recipe for a brunch or potluck. Just make sure you serve it warm. You cannot make it too far ahead of time because the vegetables will start giving off water and it wont be so yummy.
Notes and Tips: It’s the best if you make it in a cast iron pan but if you don’t have one, any oven safe dish will do. If you forget to put it in the oven to heat while the oven is pre-heating it’s okay too. It just wont have a brown crust and it might take a little longer to bake.