Often in my small vegetable garden, I’m only able to harvest a little bit of each veggie at a time.
We are accustomed to buying larger portions of each vegetable at the grocery store and cooking a large side with a meal. So the small portions would seem awkward if it weren’t for dishes like …
Frittatas! Yum 😋
Welcome to my kitchen..
To make a frittata you will need:
1. A skillet
2. Plenty of eggs (6 or more depending on the size of your skillet)
3. Any veggies you’d eat in an omelet
4. An herb such as green onions, cilantro, or basil
Bonus- bacon and guacamole make great garnishes.
*note* this isn’t a precise recipe with fancy measurements because it can vary based on what ingredients you have on hand. Also this is cooking and there is more wiggle room here than there is with baking. I will refer to this one as a method instead of a recipe.
Dice chosen vegetables while you heat oil in your skillet on the stovetop. Preheat oven to 400 degrees (or roast bacon during this step). Feel free to have fun with your combination. (You can have tomato, eggplant, onions, and basil for an Italian Frittata or tomatoes, peppers, onions, and cilantro for Mexican flavor, etc) Or just use any veggies you have and pick your favorite garnishes.
When the oiled skillet is nice and hot, add the veggies to sauté and soften.
Scramble eggs in a medium to large bowl.
Spread veggies evenly around the skillet and then pour scrambled eggs over them.
Top with cheese, salt, pepper, and herbs.
Now move skillet into the oven. The frittata will be finished cooking in 3-6 minutes. You’ll be able to tell by checking the center for doneness and when it can lift easily off the skillet like a slice of pie.
That’s it. You can remix the veggie combo any number of ways and you don’t need a large quantity to do this recipe (oops! I meant METHOD!). Simple and forgiving! Enjoy 😊
What do you do with small portions of garden fresh veggies?