Cheesy Vegetable Frittata
For this week’s Works for me Wednesday post, I’m sharing one of my favorite ways to get a quick and easy dinner on the table that includes a healthy dose of vegetables!
Whenever I need something quick and healthy for dinner, I tend to fall back on eggs. Most of the time I opt for omelets, which are done in minutes, but when I have a little extra time, I actually prefer frittatas.
This is a great meal for those of us with “eat healthier” as part of our new year’s resolutions. It’s full of protein and infinitely customizable. I tend to fill mine full of vegetables to help me meet my 5 servings a day goal.
I have made this frittata numerous times with various vegetables such as onions, peppers, mushrooms, broccoli, shallots, etc.
The fun part is that you can customize it to how you want it. If you aren’t a fan of whole eggs, substitute egg whites instead. If you don’t care about the vegetables, replace some of them with sausage or bacon. Or go ahead and use your favorite cheese. This is one of those recipes that’s meant to be customizable and exactly what you want it to be. Serve it with some homemade biscuits (recipe coming soon!) and you’ve got a cheap easy meal that you’ll love.
Cheesy Vegetable Frittata
Ingredients:
6 whole eggs
2 Tbsp water
1 cup shredded sharp cheddar cheese
1-2 cups chopped vegetables of your choice
salt and pepper, to taste
Directions:
Pre-heat oven to 350. Briefly saute your vegetables with a small amount of oil until just softened (or lightly steam, if using broccoli). Whisk together the eggs and water. Stir in the vegetables and 1/2 cup of the cheese. Add salt and pepper to taste. Pour into a greased 9-inch pie plate and bake for 25-30 min. or until puffed and golden brown. Sprinkle with the remaining 1/2 cup of cheese and bake 5 more minutes or until cheese is melted. Let stand 5 minutes before cutting.