When my fridge is filled with leftover vegetables, I whip up a frittata.
Delicious and hearty, a frittata serves as an ideal way to utilize any vegetables, herbs, or cheese you might have lying around. Plus, with eggs always stocked, I can quickly whip one up.
This dish is perfect for using up ingredients from the #CSCleanse, like sweet potatoes, broccolini, and goat cheese. Not a fan of sweet potatoes? Try purple potatoes instead. Want to add protein? Ground turkey or chicken sausage works well. If you're lactose intolerant, just skip the cheese. Whether you follow the recipe closely or make it your own, you're in for a fantastic meal.
Print Recipe
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped red or yellow onion
- 1 cup sweet potato (or any winter squash), diced into 1/2" cubes
- 1 garlic clove, minced
- 1 bunch of broccolini (or kale or cauliflower), chopped
- 8 eggs
- 1/2 cup milk of your choice
- 1/2 cup crumbled goat cheese
- kosher salt and freshly ground black pepper
Instructions
- Preheat your oven to 400°F.
- In a large (10") cast iron or non-stick skillet, heat the olive oil over medium heat. Once heated, add the onion.
- Sauté for a few minutes, then incorporate the diced sweet potato. Stir occasionally and cook for about 10 minutes before adding the broccolini.
- Season with salt and pepper, cooking for another 5 to 10 minutes until the broccolini is tender and the sweet potatoes are easily pierced with a fork.
- In a bowl, whisk together the eggs, milk, and a pinch of salt and pepper. Pour the egg mixture into the skillet and sprinkle goat cheese on top.
- Transfer the skillet to the oven and bake for around 10 minutes, or until the edges are slightly golden and the center is set. You can check by inserting a knife to ensure no liquid escapes.
- Slice into wedges and enjoy!
