Thursday, March 31, 2011

Vegetable Frittata

I use downtime in lab to get caught up on news. Generally I spend about an hour or two browsing The New York Times most days a week. I'm in love. Lately when I've been scanning the Health section, the dinner recipes catch my eye and I end up reproducing the meal for dinner. This week: Spinach and Red Pepper Frittata.


Super tasty and full of protein and veggies, this is a great meal to make ahead of time and keep leftovers around for lunch during the week. I modified the recipe a bit to make it work for my tastes and my smaller servings needs.

The goods:
-4 eggs
-1/2 cup rice (or other) milk
-Handfuls of spinach
-1 red pepper
-1/2 medium onion
-Handfuls of mushrooms
-1/2 cup chopped broccoli
-Feta cheese

Optional: TJ's Newton's Folly cider, to drink while cooking

Start by steaming the veggies in a pan on med/high heat.
Add beaten eggs and rice milk.
Reduce heat to low/med heat. Cover with lid (this cooks the top!)
Let it cook for about 5-7 minutes, or until mostly solidified. Open the lid and sprinkle feta cheese on top. Replace lid and cook for another 2-4 minutes, until solid.
The result is an eggy, vegetable delight. Because it's so filling, it gives me enough slices to have over salad or in a wrap for lunch during the week.
20 minutes start-to-finish, with leftovers and using only one pan-- I'm seeing a lot of frittatas in my future.

1 comment:

  1. Dang! This looks fabulous. Remind me that I've been meaning to send you my recipe for vegetarian cassoulet. Another totally delicious way to get in lots of veggies (and beans).


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