Clean-Out-The-Fridge Veggie Frittata

Recipe by Chung-Ah of Damn Delicious

Cleaning out the refrigerator can be overwhelming, especially when you have lots to toss and lots to eat before those foods go bad. Check out this infographic to brush up on the shelf life of your typical fridge items. 
 
If you still have some lingering vegetables in your fridge add them to this veggie frittata! It’s totally effortless and serves as the perfect breakfast to feed at least a family of four!
Use similar proportions for whatever veggies you want to use — you can even make this for dinner!
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Yields 4 servings


Ingredients:
  • 6 large eggs
  • 2 TBSP milk
  • Kosher salt and freshly ground black pepper, to taste
  • 2 TBSP olive oil
  • 1 potato, thinly sliced
  • 1 1/2 cups chopped broccoli florets
  • 1/2 onion, diced
  • 1/4 cup chopped roasted red pepper
  • 1/4 cup shredded sharp cheddar
  • 1/4 cup crumbled goat cheese
Directions:
Preheat oven to 350 degrees F.

In a large bowl, combine eggs, milk, salt and pepper to taste; set aside.

Heat olive oil in a cast iron skillet over medium high heat . Add potatoes and cook, stirring occasionally, until potatoes have softened, about 8-10 minutes. Transfer to a plate.

Add broccoli, onion and red pepper to skillet. Cook, stirring occasionally, until broccoli are tender-crisp, about 4-5 minutes. Add egg mixture and potatoes, and cook until the eggs start to set, about 3-4 minutes. Sprinkle with cheddar and goat cheese.

Place into oven and bake until the top is set and cheese has melted, about 10 minutes.

Cut the frittata into wedges and serve immediately.
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Chung-Ah, the author behind Damn Delicious, loves to take simple ingredients and transform them into sophisticated and elegant meals.