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I made this dish a couple weeks ago for our first “vegetarian night” meal (see New Year’s Foodie Resolutions.) I should hurry and post the recipe before I forget how I made it! Basically it’s a frittata and I used what I had in the veggie drawer that day. Feel free to use your own favorite veggies….this is pretty hard to mess up. I had leftover macaroni and cheese so I used that as a crust just because it sounded like a good idea, but you can easily leave that out and still come up with a pretty yummy dinner!
VEGGIE FRITTATA
Ingredients:
2 T olive oil
leftover mac and cheese or other cooked pasta (optional)
zucchini, sliced thin
spinach, sauteed and water squeezed out
6 eggs, beaten
salt/pepper
shredded cheese (monterey jack/cheddar, etc)
Method:
Pre-heat oven to 350 degrees.
In a medium sized non-stick pan, heat olive oil over medium heat and add pasta (if using). Spread around to cover bottom of pan like a crust. Sprinkle with salt and pepper. Don’t stir but carefully check the bottom so it doesn’t burn (lower heat if needed).
While the crust is cooking, layer the zucchini and spinach on top. Pour eggs over the top and season with salt and pepper. Sprinkle cheese on top. When eggs start to set up around the sides, transfer the pan to a pre-heated 350 degree oven just until set. Let cool for a few minutes and cut into wedges or quarters for serving.
My family really enjoyed this meal with a green salad on the side. Vegetarian night #1 – a big success!!
Let me know if you have questions about this recipe….cheers for now!