Tuesday, March 4, 2014

Veggie Frittata

I really hope Mother Nature isn't fooling us because it seems so hard to believe we've had such nice, warm weather the past week or so.  The end of February, c'mon, seems too good to be true.  I'm just waiting for it to turn again before it's here to stay.  Utah weather is kind of unpredictable, so I totally wouldn't be surprised.  However, I'll take any warm weather that comes our way!  I spent the last three months with a miserable sinus infection, which has finally cleared up, YAY!  I'm feeling like my old self again.

Savory breakfasts are my husband's favorite.  Too bad he's not home for breakfast more often because he doesn't have a chance to enjoy them much.  This morning I was actually craving something savory for breakfast and knew this would be right up his alley.  I usually just do eggs and toast, when I go that route. They are simple and quick, but I wanted a little more.  So, I decided to empty out my fridge of the last remaining veggies and fresh herbs before I went grocery shopping for the week.  I also tend to pick up random cuts of cheese at the deli so it was a good way to use that up as well. 

I loved everything about this frittata; the flavors, the brilliant colors and all that VEG! Frittatas are highly customizable so if you have different veggies on hand or different cheese, no prob!  Just throw it in there.  This makes for a nice weekend breakfast or Sunday brunch with family.

Veggie Frittata
1/2 onion, thinly sliced
2 cloves garlic
1/2 lb. fresh asparagus, chopped into 1-inch pieces
1 large orange or yellow bell pepper, chopped into 1-inch pieces
1 large roma tomato, diced
1 heaping cup baby spinach, chopped
2 Tbsp. fresh basil, chopped
6 large eggs
1/2 cup whole milk, half and half, or cream
1 cup sharp white cheddar, shredded
1/2-3/4 tsp. salt
1/2 tsp. fresh cracked black pepper
Parmesan cheese

Heat a large oven safe frying pan over medium high heat.  Reduce heat to medium to medium low, drizzle a good bit of olive oil and add sliced onion.  Let saute until they start to caramelize, about 7-10 minutes.  Add garlic, asparagus, and bell pepper.  Add a pinch of water if necessary if pan become too dry.  Saute 2-3 minutes.

Meanwhile, combine eggs, milk, cheese salt and pepper in a mixing bowl and whisk.

Make sure any added water has just about evaporated and add tomatoes and spinach and basil.  Then pour egg mixture over the top of everything.  You may need to jiggle some of the veggies back down.  Reduce heat to low, cover and cook 8-10 minutes, or until eggs are almost set. 

Turn on broiler.  Remove lid from frying pan.  Finely shred some Parmesan cheese over the top, if desired, and place under the broiler for about 3-4 minutes.  Keep an eye on it!  Remove from oven-DON'T FORGET TO USE AN OVEN MITT TO GRAB THE HANDLE, IT WILL BE HOT! Loosen edges of frittata and slide it onto a serving platter.  Serve warm.

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