Time Saving Veggie Frittata
It’s a short month, and we all feel short on time, so we wanted to share a recipe for veggie frittata, one of our favorite, time saving meals to make. Our friend Andrea (@crepesandbows) shared this fun take on frittata that we love because of how easy it is to make and how adaptable it is. It’s delicious hot or cold and it’s a perfect for meal prep. The best thing is, you can easily modify this recipe to use any veggies you have at home. It’s the ultimate “cleanout the fridge” meal!
12 oz steamed veggies* of your choice (like broccoli, cauliflower, carrots)
A handful of cherry tomatoes*
A handful of snap peas*
½ c 2% milk
Garlic salt and black pepper, to taste
Extra virgin olive oil*
Red pepper flakes
*Ingredient available to add to your Imperfect box
Preheat oven to 350 degrees F. Sauté steamed veggies (broccoli, cauliflower, carrots) for about 3 min in a pan on high heat until lightly browned and season with garlic salt and black pepper. Grease your baking dish with avocado oil (higher smoke point) and transfer the veggies (broccoli, cauliflower, carrots) to the baking dish.
Whisk eggs and milk until well combined and airy. Pour over the veggies and bake for 15 minutes until half set. Then add cherry tomatoes and snap peas and bake for another 15 minutes.
Set aside to cool for 5-10 min (or desired temperature) and top with feta cheese, red pepper flakes and serve with arugula leaves (or salad leaves of your choice) dressed with just olive oil, sea salt and black pepper.
You can also let the frittata cool off completely and enjoy it cold or pack it for lunch next day
Recipe Notes and Variations
You use roasted veggies instead of steamed veggies in your frittata, if you’d like a more intense or smoky flavor in yours. This is also a great way to give leftover roasted veggies a new life. Try garnishing with some thinly sliced fresh herbs like oregano, thyme, or basil.