A "Clean the Fridge Frittata" is just what we needed this week! I had a bunch of random veggies almost on their way out, a number of busy mornings and a good lineup of workouts this week where I knew I would want something quick and easy to heat up before heading to pre-school drop off and other various errands.
This is a simple breakfast dish that comes together easily, is full of veggies and flavor and very filling. Plus it reheats well all week!
If you, like me, buy too many vegetables and hate wasting food, this is a great option to feed your family with. The little dash of parmesan cheese on top gives it a yummy little crust and using a sheet pan to bake it cuts down on the amount of time, plus it's easier to store.
Preheat your oven to 375°.
I start by chopping up about 6 cups of veggies. I used leeks, asparagus, mini bell peppers and zucchini. Really you could try a number of different combinations here though, so get creative! I added 2 tbsp of olive oil to a pan and began sauteing until soft.
While those were cooking down, I cracked 12 eggs and added my seasonings into a bowl. Easy enough so far! Next add in milk, greek yogurt or a dairy alternative. I used unsweetened almond milk. I wouldn't use Vanilla flavored almond milk for this, just an FYI.
After my veggies were done sauteing and I had throughly mixed my egg mixture, I laid down parchment paper on a cookie sheet. Spray a bit of olive oil on it since it will stick a bit, plus this will help later when you're cleaning up. Next, evenly put lay down your vegetables on the parchment. Spread your egg mixture over the vegetables using a wooden spoon to ensure it's as even as you can get it. Sprinkle the top with some Parmesan Cheese.
Add your frittata to the oven and cook until your eggs set, around 20 minutes. Give the sheet pan a little shake and see if the center wobbles. If it does, give it another 5 minutes. If it doesn't, pull it out and let it cool before cutting and storing in the fridge for delicious and healthy breakfasts all week.
Enjoy!
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