I decided to "multi-task" today. This week's Blogging Through the Alphabet letter is E AND I haven't posted a recipe on Try a New Recipe Tuesday for awhile, and have an egg recipe that I've been meaning to post . . .
Last summer we attended the rehearsal dinner for my cousin's wedding and the food was wonderful! One of the things I really enjoyed was a vegetable frittata. So once I was home, and realized how easy it is, I added it to my list of recipes to try. And a few weeks ago, Lexie made supper one night, and tried it out for me.
This is a wonderfully versatile recipe too! Whatever vegetables you have on hand, whatever herbs . . . I LOVE that!!!
2 c cheese
chopped vegetables of your choice (we used onions and broccoli and spinach)
herbs of your choice (I don't remember what Lexie snipped from our herb pots)
salt to taste
Preheat oven to 400. Heat butter, coconut oil, or olive oil in a large, oven-safe skillet. Saute vegetables until tender (since the spinach just needed to "wilt", I waited to add it right before adding the eggs). Meanwhile, stir together eggs, cheese, salt and herbs. When vegetables are tender, spread evenly in skillet, then pour eggs on top. Do NOT stir them. Cook until the sides begin to look firm, 1-2 min. Move skillet to the oven and bake until the eggs are set (10-15 min). Slice into wedges and serve.
This was a HIT all around! Super easy, tasted yummy, and just about the perfect amount for our family of 5, with a salad and some bread to round out the meal.