I bet you can tell I'm on an avocado kick. Seems like everything I eat these days is topped with some avocado cubes. And today is no exception. The recipe is for a frittata which is basically a sort of omelet filled with vegetables, all cooked in a pan. They are quick to make, versatile, and can be eaten for any meal. Keep it dairy free by skipping the cheese. There are vegan versions that use silken tofu instead of the eggs, but this is not that version! Use whatever vegetables you have on hand. I do think you should chock it full of vegetables. More vegetables than eggs is the best. Otherwise just make scrambled eggs. I made this for lunch one day and have eaten it left over for breakfast. Serve it with a side salad and you have a satisfying meal.
Did you see the moon last night? It was full and bright! This picture could just be a street light, but it is my best effort at the moon by iphone photo! I got off work at Whole Foods last night at 9:30 and this is what it looked like! So pretty.
These kitties make me laugh. Doesn't this look like they had a disagreement? Mad but still want to be close! But I'm not going to even look at you!
And this last picture is terrible but I had to share. This street near by house is lined on both sides with beautiful trees that are blooming white. I am not sure what they are but for two blocks you drive through this tunnel of white. I will try to get a better picture today. This one I took driving to work yesterday! So that is a rather random and quick post. I have Kaplan work to do, hope to get a walk in, have a volunteer shift at the overflow shelter tonight, and have to think of something to cook for Easter. I am unfortunately going to miss the Maundy Thursday and Good Friday masses, as well as the Easter vigil mass on Saturday as I have to be at work. Oh well. I'll be back next week. Have a happy Easter!
Green Vegetable Frittata
Prep Time: 10 minutes
Cook Time: 20 minutes
Keywords: bake entree gluten-free vegetarian broccoli eggs greens zuchini
- 1 Tbsp olive oil
- 1 small onion, thinly sliced into half moons
- 1 medium zucchini, cut in quarters lengthwise and then sliced
- 2 cups packed mixed greens, shredded
- 8 eggs, beaten with 1 Tbsp milk or water
- 1/2 tsp oregano
- 1/4 tsp red pepper flakes
- salt and pepper
- 2 cups blanched broccoli florets
- 1/2 grated sharp cheddar cheese
Prepare all your ingredients, including blanching the broccoli.
Preheat oven to 350.
Heat the oil in a 9 or 10 inch, ovenproof skillet over medium high heat.
Add the onion and a pinch of salt. Saute for about 3 or 4 minutes until softened.
Add the zucchini, stir to combine, and cook for 5 minutes.
Add the chopped greens to the pan and cook just until wilted. Reduce the heat to low. Spread everything evenly in the pan. Arrange the broccoli over the vegetables.
Pour the eggs over the vegetables. Sprinkle the cheese over the top. Cook over low heat until the eggs are set around the edges.
Put it in the oven and cook 10 minutes until cooked through.
If the cheese is not melted, broil for a few minutes until browned and the cheese is bubbling.