When you need a quick and easy dinner idea, there’s nothing like a frittata! It’s the ultimate 30 minute, one pan meal that’s packed with protein.
When you’re an empty nester, or cooking just for yourself, there are
some MANY nights that you just don’t feel like cooking dinner. Am I right? Personally, I’ve been having those kinds of nights a lot lately!
That’s when I’m so happy I’m stocked up on eggs.
Eggs are such a great blank canvas for so many different meals, and for every part of the day. I always love a nice, veggie and cheese omelet for breakfast. And deviled eggs are pretty much a staple in my fridge. They just always hit the spot for me when I’m starving at 4:00 pm but don’t want anything too heavy before my workout or dinner.
And then there’s the frittata… If you’ve never made a frittata, you need to learn how ASAP. It’s absolutely the easiest and tastiest way to turn almost anything in your fridge into a satisfying dinner.
A frittata is like a giant omelet, but without all of the fancy flipping and worrying if it’s cooked inside. It’s
Some of my favorite flavor combinations include:
- spinach, mushrooms and gruyere cheese
- Broccoli, bacon and cheddar cheese
- Asparagus, purple potatoes
- Sweet potatoes, hatch chiles and cheddar cheese
You can make them with any or all of the above ingredients, or even add things like pasta or rice to the bottom to make a crunchy crust when it bakes. How about this Pasta Carbonara Frittata? That combination of bacon and eggs works for both breakfast and dinner!
Eggs are one of those foods that people are never sure about. They used to be on the DO NOT EAT list because they are high in cholesterol. But the research really shows that dietary cholesterol – the kind you eat – really doesn’t impact your cholesterol levels. If it does, it usually raises both the good HDL cholesterol a bit. I recommend eggs quite a bit because they’re an excellent source of protein, healthy fats, vitamin D, choline, and many minerals. They’re also an easy addition to a lower carb diet. Check out the nutrition facts on eggs, and you’ll see why they’re good for you! And EAT UP!
ROASTED TOMATO FRITTATA WITH GOAT CHEESE AND HERBS
- 1 tablespoon olive oil
- 2 medium garlic cloves minced
- 1 pint container cherry or grape tomatoes
- 10 large eggs beaten
- 1/4 cup milk or cream
- 1/2 teaspoon salt
- 1/8 teaspoon fresh ground pepper
- 1/4 cup fresh herbs: any combo of basil, oregano, thyme, parsley minced
- 3 ounces goat cheese
- Preheat the oven to 350 degrees and set the baking rack to the middle position.
- Heat the olive oil in an oven-proof saute pan over medium-high heat. Add the garlic and stir for about 30 seconds until fragrant.
- Add the tomatoes, and stir until the start to pop and soften. Reduce the heat and saute the tomatoes and garlic for another 10 minutes or until the tomatoes are broken down.
- While the tomatoes are cooking, whisk together the beaten eggs, milk or cream, salt, pepper, and herbs in a large measuring cup or bowl.
- Pour the egg mixture over the tomatoes, and sprinkle the goat cheese over the top. Cook the frittata over medium heat until it starts to set.
- Put the pan in the oven for another 20 minutes or until it is puffed, golden, and the eggs are cooked through. Let the frittata sit for about 5 minutes after removing it from the oven, so it’s easier to slice.
Do you keep your refrigerator stocked with eggs? Do you eat them for dinner?