Sweet Potato and Broccoli Frittata

My grandma loved a frittata. When I was a kid, whenever I stayed over with my grandparents for a few days, Grandma and I always went out for a special lunch together. We’d go to a cute little diner and follow it up with either a movie or shopping and I loved it so much. I always ordered an egg salad sandwich and Grandma always ordered a frittata. Always. So there’s a special place in my heart for frittatas, by it wasn’t until recently that I’d actually made one myself. I think I reserved frittatas for dining out because of the memory. But I’ve gotten over it and now I love the idea of bribing that memory home.

This frittata is easy, healthy, and works great for any meal. Here you go.

* 2T olive oil
* 3t minced garlic
* 1t dried thyme
* 1 average sized head of broccoli cut down into small florets (about 2C worth)
* 1 large sweet potato, peeled and chopped into ~1/2-inch chunks
* 8 eggs
* 1/2t salt
* 1/4t ground black pepper
* 1/4C shredded mozzarella cheese
* 1/4C shredded cheddar cheese

Heat a tablespoon of olive oil over medium heat in a large, 8-10-inch oven-safe pan. Add the garlic and thyme, and stir about a minute to release the aromatics. Add the sweet potatoes and broccoli and cook about 15 minutes, until the potatoes are softened and cooked through. Stir frequently to ensure the veggies dont stick. Add just a bit more oil if this starts to happen. Turn off the heat.

In a large bowl, whisk the eggs and then add the salt, pepper, cheese, and the contents from the pan–the broccoli, sweet potato, garlic, thyme).

Heat a tablespoon of olive oil in the same pan over medium heat. Pour in the egg mixture. As the bottom of the frittata cooks and begins to solidify, lift the edges with a spatula to let the liquid eggs run underneath. Turn the heat to low and cover the pan. Cook about 10 minutes, until the frittata is nearly set except for the top.

Turn the broiler on high. Remove the lid from the pan and place the pan under the broiler. Cook until light golden brown on top, no more than 5 minutes. Watch carefully–you don’t want a dry or burned frittata!

Let the frittata cool for 5 minutes before serving.

Food for Thought: Modifiable Go-Tos

One of the best weapons in my weeknight cooking arsenal is versatile basics. Those go-to dishes you know you can come back to, but don’t need to be exactly the same every time. Those dishes that provide you with a solid foundation but can be customized to whatever needs to be used up in your fridge and still turn out great.

One of my most reliable stand-bys in this regard is my quiche. Literally endless combinations for fillings. A basic frame with interchangeable accessories. Know what I mean? Tonight’s quiches were: chicken sausage with a blend of cheddar and jack cheeses; and sweet onion, spinach, and basil with provolone. YUM.

So I’m wondering what kinds of modifiable recipes you keep in *your* back pocket? What’s your mix and match go-to??

Meatless Monday: Egg + Veggie Pita Pockets

Not too long ago, I posted a “Food for Thought” post asking what your go-to meal is for those nights when it either all falls apart or you just completely failed to plan or organize. Mine is an omelet or omelet sandwich. Didn’t get home in time? Omelet saves the day! Protein plus fast, and you can add in any other goodies you *do* have available (cheese, veggies, leftover shredded chicken, etc.) and give it a little extra something without having to spend a lot of time or energy. As far as I’m concerned, it’s a guaranteed win. But even when you’re not scrambling (get it?!) to get something on the plate, that same combination of goods can make for a darn delicious–and easy–weeknight dinner success. And that is how we ended up with this very simple, very quick, very very yummy Meatless Monday meal. Note that, of course, the cheese and veggies are up for interpretation, and you could easily add some kind of meat, too, if you want. Here you go.

makes approximately 4-5 servings
* 6 large eggs
* salt
* pepper
* onion powder
* garlic powder
* optional crushed red pepper flakes
* olive oil
* 1/2 an average-sized zucchini, sliced into rounds and then quartered
* 1/2 an average-sized yellow squash, sliced into rounds and then quartered
* 1 small head broccoli, cut into small florets
* 1/2 red pepper, diced
* 1-2 shallots, sliced
* 1 heaping teaspoon minced garlic
* crumbled feta cheese
* pita bread, sliced in half for serving (1/2 a pita per serving)
optional for serving: fresh sliced avocado or guacamole; mayonnaise; hot sauce

In a medium bowl, whisk together the eggs and seasonings, to taste. Set aside.

Prepare your veggies and then heat the olive oil in a large pan over medium heat. Add the veggies to the pan all at once and saute until they begin to soften, just a few minutes.

Reduce heat to medium low and then add the egg mixture directly into the pan. Immediately begin gently mixing the eggs around the pan with the veggies, stirring carefully but constantly as they cook. When the eggs are almost done, add the feta cheese to the pan and continue mixing another minute or so until they’re ready. Watch the eggs carefully – good scrambled eggs are cooked through but not dry at all. You want to remove the pan from the heat at just the right moment.

Warm the pita bread up just before serving, then fill each half with a generous portion of the egg and veggie mixture. Serve as-is or add any toppings or condiments you like. Enjoy!

Meatless Monday: Broccoli, Cheddar, Dill Frittata

A frittata offers an easy, quick fix for a busy night when you still want to throw a little presentation onto the table. It’s so simple and quick, and requires only eggs plus whatever other ingredients you’d like to add or have on hand, but it looks oh-so-pretty when it’s done that you can’t help but feel like you still accomplished that magical feat of a prepared dinner on a hectic evening. Go ahead and pat yourself on the back. I love this combination. Broccoli and cheddar are not only a classic pairing, but also a guaranteed kid-pleaser in my house. In fact, I’m lucky I had enough broccoli to add to my frittata – she was sneaking little handfuls of raw veg while I was prepping the ingredients! The dill adds a really bright freshness to the overall flavor combination. And it hints at summer, which you’ve gotta love, right? Beautiful dinner on the table in 30 minutes or less is always a win. Here you go.

WHAT YOU NEEDfrittata7
* 6 large eggs
* 1T milk
* 1/4t salt
* 1/4t fresh ground black pepper
* 2T chopped fresh dill
* ~1 small head of broccoli, cut up into teeny-tiny florets
* olive oil
* ~2C grated sharp cheddar cheese
* paprika

Preheat the oven to 400F.

Whisk together your eggs, milk, salt, and pepper until fully combined and frothy. Add the chopped dill and whisk in completely. Set aside.

Bring a bit of water (about a half a cup or so) to a boil in a small sauce pan. Add your broccoli florets and steam until bright green and just tender – no more than three or four minutes. Drain.

Add just enough olive oil to the bottom of a cast iron skillet to coat (if you don’t have a cast iron skillet, just use an oven safe pan with a lid, and spray it with nonstick spray or add the olive oil to coat). Add your broccoli to the bottom of your pan in a single layer. Sprinkle the cheese on top of the broccoli to create another layer.


Pour the egg-dill mixture into the pan so that it gets over and under and through the broccoli and cheese layers pretty evenly.


On the stovetop, cook for just two or three minutes, until the edges begin to just set. Then sprinkle lightly with paprika and transfer your skillet to the oven. Bake about 10 minutes. Insert a knife in the middle of the frittata to check if it’s fully baked – ensure it comes out clean before removing your pan from the oven. Let it cool a minute or two before slicing and serving. Bon apetit! (Your dinner looks pretty enough to say it in French!)