About once a week I serve a meatless main dish to save on the grocery budget. It’s important to still have plenty of protein for the people I love, so using plenty of eggs and a sprinkle of cheese makes this happen for little expense. This is a Sunday favorite, because it’s so easy and we always have the ingredients on hand.
For this dish, it helps to have a cast iron skillet that will go from stove top into the oven. Before the gas stove, we had a glass cook-top that was too delicate for cast iron. I could still make frittata by transferring the vegetables to an oven-proof dish and adding the eggs before baking.
You can vary the vegetables you use in the frittata. It’s a nice way to use up leftover side veggies from the week. I had leftover broccoli and onions on hand. That’s all I used in this dish, but mushrooms, bell pepper, tomatoes, potatoes, sweet potatoes, and olives are all good. You can also use bits of leftover meat like ham, sausage or bacon if you aren’t set on keeping it meatless. The recipe recommends 2-4 cups of veggies. I did 2 cups since I just had one type of veggie, but would go closer to 4 cups if I was using a wide variety of vegetables.
We went super simple on the side dishes too. Asparagus was on sale for $1 a lb, so I sauteed the spears while the frittata baked and peeled a few clementines.
Frittata
2-4 cups vegetables
1 Tbs butter
8 eggs
¼ cup plain 0% Greek Yogurt
½ tsp salt
¼ tsp white pepper
1 cup of shredded cheese
Preheat oven to 400 degrees. Melt butter in an oven proof skillet and sauté vegetables until they are hot and tender. Meanwhile, beat eggs with milk or yogurt, salt and pepper. Pour beaten eggs over the top and cook a few minutes until the eggs start to cook on the bottom. Transfer the skillet to your oven and bake for 20-25 minute or until set. Sprinkle with cheese and return to the oven until melted.
1/8 of the frittata has 12 g of protein and 164 calories
Does your family enjoy frittata? Do you have a favorite go to Sunday dinner?
looks good! I make skillet breakfasts to use up leftover veggies sometimes, but this is a nice change.
Skillet breakfasts are a great idea! Like a scrambled frittata? They would cook faster but still be yummy.
I’ve been making this for years on a regular basis & our family calls it “Hakuna Frittata” (after hakuna matata of Lion King fame) since it means ‘no worries’. Whatever’s in the fridge goes in, I don’t even put it in the oven usually, just cover it and cook on low on the stove top til it’s set. Sometimes some fresh chopped tomatoes or pico de gallo on top too. And it also works to use up leftover rice or pasta.
Bwa ha ha! Dorothy, that is hilarious. My kids would love calling it that.
How many servings is your recipe? Also how long do you think it would last if only 2 people were consuming it? My husband and I have this process where we only make two meals for the whole week. One we eat for lunch and the other for dinner. I’m curious to see if we could incorporate this recipe into our collection that we use right now as I love eggs!
Aimee, We usually cut it into 8 pieces. My husband eats 2 ;). It should keep for a week in the fridge–at least that’s my rule of thumb for leftovers.
My cast iron skillet is in the oven right now! I am making “second breakfast” for my always-hungry, 15-year-old son who is home on spring break this week. I put broccoli, onions, and green peppers in this one, but I also love to make it with feta cheese and artichoke hearts.
Looks good! I had my first frittata in Spain. They called them a tortilla. But they were filling and good! Thanks for sharing your recipe. The ones I had in Spain were just potatoes and onions with the eggs and cheese. I am all for using a variety of veggies.