When I have a refrigerator drawer full of leftover veggies, I know just what to do: make a frittata.
Simple, delicious, and filling, a frittata is the perfect canvas for using up whatever bits and bobs you’ve got laying around (veggies, herbs, cheese, etc), and since I am never without eggs, I pretty much always have the makings of a really good frittata on hand.
Since this recipe is perfect for ending the #CSCleanse, you’ll likely have some sweet potato, broccolini, and goat cheese left over from the other recipes. Don’t like sweet potato? Use purple potatoes. Want to add some meat? Try ground turkey or chicken breakfast sausage. Lactose intolerant? Just skip the cheese all together. Make it your own or follow this recipe to a tee; either way, you’ll have a great dinner on your hands in no time.
- 2 tablespoons olive oil
- 1 cup red or yellow onion, chopped
- 1 cup sweet potato (or any winter squash), cut into 1/2" cubes
- 1 garlic clove
- 1 bunch of broccolini (or kale or cauliflower) cut into small pieces
- 8 eggs
- 1/2 cup milk of your choice
- 1/2 cup goat cheese, crumbled
- kosher salt and freshly ground black pepper
- Preheat oven to 400 degrees.
- Heat olive oil in a large (10") cast iron skillet or non-stick skillet over medium heat. Once oil is warm, add onion.
- Cook for a couple minutes, then add the chopped sweet potato. Stirring occasionally, cook the potatoes for about 10 minutes then add the broccolini.
- Season with salt and pepper, and cook for 5 - 10 more minutes until the broccolini is tender with a little bite, and a fork easily pierces the potatoes.
- Whisk together the eggs, milk, plus a pinch of salt and pepper. Pour mixture into the skillet and sprinkle the goat cheese over the top.
- Place in oven and cook the frittata for about 10 minutes or until slightly golden on the edges and cooked through. If you're not sure, you can cut a little bit into it to make sure that no liquid oozes out.
- Cut into wedges and eat!
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