Placemat: Mariella Vilar
Large Plate: Ralph Lauren
In honor of the long weekend ahead, I wanted to share a quick and easy recipe that works for breakfast or brunch (or whenever you like to eat eggs). I like to whip this veggie frittata up with whatever vegetables I have on hand, cut it up and have it for healthy breakfasts all week. However, this is also a great entertaining dish when making brunch. I used zucchini, tomatoes, peppers, & spinach in this one. However, you can use just about any veggies, meat, and/or cheese you like. For example, tomatoes + basil + mozzarella would be a delicious option. So would bacon or ham & cheese, or a variety of mushrooms. Seriously the varieties are endless, you just have to get creative.
This veggie frittata is also a great way to use leftovers…
This veggie frittata is a great way to use leftovers. Of course you can use fresh veggies but you can also reheat some leftover veggies from the night before, which is what I did here. I reheated the veggies in a sauté pan, added fresh spinach, cooked until it was wilted and then added the eggs. Check out the full recipe below. Learn how to make an avocado rose < here >
- Any veggies you like! For this recipe I used.
- 1/4 cup grilled zucchini, cubed
- 1/4 cup sautéed peppers
- 1 roma tomato, cubed
- 1 handful fresh spinach
- 8 eggs
- Salt & Pepper to taste.
- Preheat oven to 400.
- Preheat oil in a medium oven-safe pan over medium
- Sautee veggies of choice. (cooking time depends on whether you are using raw veggies or reheating already cooked veggies)
- In a separate bowl, crack eggs and wish with a fork until all yolks are broken & mixed. Add salt & pepper to taste
- Over medium heat, pour eggs over the sautéed veggies and let the eggs cook until its cooked fully on the bottom about 4-5 minutes.
- The top of mixture will still be wet. Add optional cheese.
- Put the pan in the oven and bake until the egg is fully cooked on top. About 4-5 minutes
- Flip onto a plate, slice & enjoy!
- Get creative! Try lots of different combinations.