There is no better way to clean out your fridge and simultaneously indulge in a decadent breakfast than a frittata!
This fluffy egg and veggie pie is good morning, noon, and night, and you can make it year-round with seasonal vegetables! Since we're heading into summer, I'm including here some of my favorite summer ingredients. But please work with what you've got!
Plus it's so fun to say... frittata...
3-5 eggs (depending on pan size and amount of veggies going in)
2-3 cloves garlic
1/2 large summer squash (or 1 full small)
1/2 bunch spinach
1/2 green bell pepper
Preheat oven to 350°
Heat your pan over medium heat. Any pan with edges will work, but keep in mind you'll want to be able to fill the pan with veggies and eggs.
Sautee your veggies until they're a bit softened and the pan is nice and hot.
Whisk together your eggs and pour into the pan of veggies. Your eggs should form a boat around your veggies at this point, covering them slightly but still leaving some veggies exposed. (You can add cheese at this point to have it throughout, or wait until the end to sprinkle on top)
Keep on the stove for 3-5 minutes on medium heat. The idea is to let the contents at the bottom of the pan cook.
Put the frittata in the oven for 15-20 minutes to let it bake in the center. You'll know it's done when you can pull a clean fork out of the middle. If your frittata is mostly baked but still a little eggy on top, put the broiler on for a minute or two to crisp it up.
Once your frittata is cooked all the way through, slice it like a pie, salt and pepper to taste, and enjoy!