Its the summer and you don’t want to spend a lot of time in the kitchen, right? We get it. But do you know what you are making for dinner tonight? Here’s an easy veggie frittata recipe that does not require many ingredients and you most likely have most of what you need already. If not, it’s an easy recipe to modify. We give suggestions below for easy substitutes.
We are calling it Easy Veggie Frittata and we love these kind of meals for relaxed summer dinners. You can easily make this in advance and it’s good warm from the oven, at room temp, or even cold. We used this on many of our members’ meal plans last week to kick off our summer menus due to its simplicity.
Easy Veggie Frittata
We started with some chopped broccoli and shallots (you could also use a small onion) and sauteed them for a bit to get the veggies just crisp tender. Then we added some chopped tomato and arugula (or whatever green you like such as baby spinach or kale).
The veggie prep and cooking will take you about 15 minutes and then all you have to do is add the egg mixture to the skillet, season with salt and pepper, and let it start to set:
Once it starts to set and the eggs are pulling away from the edges, it gets a final sprinkle of some more feta (or not but we love the taste of melted feta! ) and it goes under the broiler for a few minutes to finish cooking and get that beautiful golden brown color.
Remove skillet, let cool and serve! We put our dinner with a simple green salad and a healthy slice of watermelon. We ate this simple summer supper out on the deck and we even had leftovers for lunch the next day.
Like we said earlier, you can substitute the veggies and feta for what you have. Cauliflower, asparagus, and carrots for example would all work in place of the broccoli and if you do not have feta or do not care for it, just use cheddar or mozzarella. The point is to make it easy and relaxed!
Here’s the recipe for our Easy Veggie Frittata
1 tbsp olive oil
2 cups chopped broccoli
2 chopped tomatoes
about 3 to 4 cups of chopped arugula (or use baby spinach or kale)
1 shallot, minced or chopped
1/3 cup of milk, low fat
1/3 cup feta cheese (crumbled) and a bit more for sprinkling
salt and pepper to taste
Lightly beat eggs in bowl. Stir in milk & feta. Set aside. Preheat broiler to med. Heat oil in large skillet and add shallots and broccoli. Heat for about 5 minutes until softened. Season with salt and pepper. Add tomatoes & arugula and heat for few more minutes. Slowly pour eggs into skillet and let cook on med/low until it just begins to set but top is still moist. Remove from heat, sprinkle with a bit of feta and place under broiler for 5 to 8 minutes until top is golden.
Want to spend less time in the kitchen, but still eat delicious healthy meals and save money on groceries? Give The Dinner Daily a try! Find out more on our How It Works page, or sign up and get two free weeks to try it out!