Day 7: Meatless Monday: Veggie Frittata

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Such beautiful vegetables.

I found this recipe here while browsing for dinner ideas. I was getting tired of eating the same types of food over and over again so I wanted to try something new.

I tweaked the recipe a bit, because for some reason I have a very difficult time following recipes to the tee, even if it’s my first time making the item. /shrug

Original recipe

Veggie Frittata

6 eggs
3/4 c.milk
fresh parsley, chopped
s & p
1/2 c. stuffing mix (seasoned bread cubes)
2 1/2 c. Leftover Cooked Veggies (zucchini, summer squash, broccoli, bell peppers, onions)
1/3 c. cheddar cheese, grated

Beat the eggs, milk, chopped parsley, and salt and pepper together in a medium size bowl. Add stuffing bread cubes and diced leftover cooked vegetables of your choice.

In a medium skillet (about 10-12″) Heat 2 tablespoons olive oil over medium-high heat; add the veggies and saute for a moment to heat, add the egg mixture and cook 2 minutes. Top with the stuffing mix Reduce the heat to low, top with grated cheddar, partially cover, and cook 10 minutes. Brown under the broiler for about 2-3 minutes if you want a nice crispy top.

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Veggies and eggs starting to cook.

The directions seemed a bit confusing to me because the first paragraph says to add everything at once and then the second paragraph says to add things in steps. So I followed the second paragraph.

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Finished product. You can see the breadcrumbs just hanging out on top.

I did not have any leftover veggies, so I cooked some up beforehand. Took maybe 10 minutes of cooking time in a skillet on medium-high heat. I made way too many veggies so I estimated how many I was supposed to have for this recipe. Then I followed the rest of the directions. I used bread crumbs instead of bread cubes and I also added a bit of mozzarella cheese along with the cheddar. I don’t think the bread crumbs added much. Maybe it helped the dish stick together a bit better, but next time I will definitely try the cubes and see if that’s any better. I also put a bit too many crumbs on, so some of it was just sitting there when everything was done.  I left out the parsley too because who really has that and/or needs it?

I feel like I could have cooked the dish longer as well. It was a tiny bit runny, although it still tasted good. I had the lid partially on it for 8 minutes so maybe I would take the lid off after 5 and see how that goes. Some of the vegetables may have also released some water which would have added to the liquid-y-ness of it all.

The dish was pretty tasty. I had broccoli, zucchini squash, small yellow squash, 1/2 onion, and a bell pepper for my vegetables. Mmm, so delicious. I will make it again for sure. It was pretty easy and seems to be very healthy. And if I actually do follow the recipe and use leftover vegetables then it will be a great end of the week dinner.

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