One great way to have an easy vegetarian meal, in honor of Meatless Monday, is to have breakfast for dinner. This is a common occurrence in my household. One of my favorite breakfast options is a frittata. Frittata is a simple baked egg dish, very similar to quiche but without the crust (so less work). It is quick, easy, and you can use whatever you have on hand (preferably some cheese and vegetables). You can even use leftovers. I have used leftover sweet potatoes before in a frittata. It goes great with a salad or fresh bread and fruit.
Ingredients:
- 3 tablespoons unsalted butter
- 1/2 cup diced onion
- 2-4 garlic cloves, chopped
- 2 1/2 cups diced vegetables of choice
- 10 large eggs, lightly beaten
- 1 1/2 cup shredded cheese
- Salt and pepper to taste
- Fresh herbs (if you have them on hand)
Directions
1 Heat butter in a large skillet (oven-proof frying pan) over medium-high heat. Add onions and cook, stirring occasionally, until they soften and turn translucent, about 3 minutes. Add garlic and vegetables reduce heat to medium, and cook, covered, for 5 minutes (or until vegetables soften).
2 Pour in eggs and half of cheese and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat oven broiler.
3 Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 4-6 minutes. Remove from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges.
Serves 6-8
Author’s Image
