Overcoming Busy

Use Up Those Veggies – Easy Dinner

August 2, 2011 by Marci

photo from mccormick.com

Every so often, my veggie drawer is full of vegetable odds and ends. A carrot. A little broccoli. Half an onion. Some chopped bell peppers. Lots of times, I make a salad and add all the left overs, but frankly, we are tired of salads around here. It’s been too hot to cook inside, so we’ve been grilling and eating lots of salad. So, what to do?

Tonight, I’m making a frittata! It’s a quick and easy dish that’s hard to mess up. I love that I can add just about anything and it will taste good and be a balanced meal.

Just how do I make a frittata? Like this….

1. Heat a little olive oil in a non-stick, oven proof skillet. Saute veggies of your choice until tender. (You could use broccoli, carrots, zucchini, onions, greens, spinach, tomatoes, mushrooms… You can even add meat if you’d like.)
2. Beat 6 eggs in a separate bowl. Add 1/4 milk and any seasonings or herbs you want. (If I have fresh basil or oregano, I add them here.)
3. Pour egg mixture over veggies in the skillet. Don’t stir. When the eggs are set on the bottom, put the pan under the broiler a few minutes until the frittata is lightly brown. (You can add cheese before or after broiling.)

I am making hashbrown potatoes on the side tonight. Yum!! My fave!

What do you do with your left-over veggies?