Whatever Vegetables You Want Frittata

When my husband and I started panic purchasing food last week, we bought quite a bit of fresh produce. Good idea at the time from a health perspective, but can be hard to manage using all of it before it goes bad without getting palette fatigue. I can barely stomach leftovers the next day from something I made that's delicious, let alone eat the same shit over and over. Hence why you've never seen me post about meal prepping. I just can't do it. In order to use some of that perishing produce, I made this delicious frittata. I generally hate baked eggs like fritattas and quiche, (don't even get me started on how gross that is. Seriously, egg pie? GTFO my face with that) but I'm trying to be resourceful and creative with what I have plus Juni loved it and my husband loves a frittata so why not?

This is not vegan, however, it is gluten free and can literally be made with whatever vegetables you have that are getting close to undesireable. You can chop up some greens and throw them in here. If you don't want to keep this vegetarian you can add bacon, chicken, diced ham, etc. Be creative! Play with flavors, textures and colors. We've got nothing better to do than try, right?

Whatever Vegetables You Want Frittata

makes enough for 1, 12 inch skillet

1/2 yellow or white onion, medium diced (Honestly, red is fine too. Just stronger)

1 bell pepper, any color, medium diced

1/2 pound asparagus, chopped in one inch pieces

1 head broccoli, florrets removed and cut into bite sized pieces

5 brussels sprouts, exterior leaves removed, thinly sliced

1 teaspoon garlic, minced, fresh or jarred

salt and pepper to taste

4 ounces parmesan cheese (I used vegan parm here but other cheese types would be fine)

6 large eggs, whisked until smooth

olive oil

Preheat oven to 400 degrees with the rack in the center of the oven.

Place a 12 inch cast iron or large oven-safe skillet drizzled with 2 tablespoons of olive oil over medium-high heat. Once hot, add all vegetables to pan and season with salt and pepper (be mindful of your salt content depending on the type of cheese you use) cook until the vegetables have softened and lightly browned. Add minced garlic and cook for 1 to 2 minutes or until fragrant. Be careful not to burn the garlic.

Once your veggies are ready, carefully pour the eggs over the top, sprinkle with cheese and place in your preheated oven for 10 minutes or until eggs have puffed and are set. To get a nice, crispy brown on top, turn your broiler on high for 2 minutes. Keep a very close eye on your frittata if you're going to do this step, broiling can get away from you quick and you dont want to burn the top.

Remove frittata from the oven carefully! The pan will be extremely hot. Sprinkle with green onions or fresh chopped herbs if you have them. If you're feeling extra brave, turn out onto a plate to serve or just slice and serve right out of the pan.