It was 7pm, my fridge was empty, and I was starving. If this happens to you on the regular like it does to me, eating fresh and healthy may seem like a losing battle. But don’t run for the takeout menu down just yet – I assure you, it can be done. And the weapon you will use to pull this off is (drumroll, please)…the frittata. Not only is it quick, easy, and doable with almost any ingredients you have, but it’s fun to say. Frit-ta-ta. Go ahead, you know you want to. Now that you got that out of your system, check out my recipe for this high-protein, in-a-pinch dinner idea. Yum!
I remember once hearing that a great chef is not one who has a ton of ingredients and tools at their disposal, but instead, is someone who can take few ingredients and tools whip up a great meal. I am not a great chef. But when you commit to making a frittata, you will feel like a rock star (and a well-nourished one, at that.) The first thing I did was check my kitchen display bowl to see what I had on hand. I had some garlic, a couple of onions, plus a squash, a zucchini, and some peppers from the garden. In my pantry I had olive oil, salt and pepper, and some dried herbs. I was ready to roll. You will of course have different things on hand – maybe some mushrooms, some tomatoes, or some cheese – but you get the idea. Here is my recipe:
- 1 medium zucchini, cut into chunks
- 1 medium squash, cut into chunks
- 2 peppers (I used on hot banana and one sweet banana)
- 1 medium onion, diced
- 2 garlic cloves, minced
- 5 eggs
- 2 tbsp milk or cream
- 2 tbsp olive oil
- dried or fresh chopped herbs (I used thyme and onion chives)
- 1/2 tsp salt
- 1/2 tsp fresh ground pepper
- 1/3 cup of grated cheese (I always keep a container of Pecorino Romano in the fridge)
1) Coat a large frying pan with 1 tbsp of olive oil, and once heated, saute onions until they are translucent (about 3 minutes.) Next, add the garlic and salt, and saute until lightly browned. Now, add your zucchini, squash and peppers (or whatever veggies you have on hand), until they soften. While that is cooking…
2) Grab a large bowl, and whisk together eggs and cream thoroughly. Now, add in cheese, herbs, and crushed black pepper. Heat up your broiler by using the ‘broiler’ setting on your stove.
3) When your vegetables in the pan have softened, add the veggie mixture to the bowl with your egg mixture, and stir to combine. Now, add another tbsp olive oil to the pan, and add the entire mixture back in, reducing the heat to medium. Cook for about 5 minutes, or until the bottom of the frittata is slightly browned.
4) Put your frittata in the broiler, watching it constantly, for about 3-5 minutes (or until the top begins to brown.)
Now take it out, let it cool, and cut it like a pizza. That’s it! And the best part: you can take your leftovers to work for breakfast. Just wrap it in tinfoil and pop it in the toaster for a few minutes.