Eggs are a great way to feed your family a nutritious meal quickly. Whether you opt for a strictly “breakfast for dinner” idea or get creative with your dishes, they’re a great tool to fill up hungry stomachs fast.
I love frittatas. An Italian version of an omelet, frittatas can be topped with just about anything under the sun. They can be ready from start to finish in under 30 minutes, and with a small salad, a slice of bread, or nothing at all, can be a complete meal for one or six.
This is a recipe I made for my family recently. Pretty much though, find ingredients you like and give them a try. In my experience, just about anything tastes delectable on an egg.
For this recipe you’ll need:
4 large or extra large eggs
½ cup milk (can eliminate the milk if you want)
1 white or yellow potato, cut into small dices (can substitute frozen hashed brown potatoes or Potatoes O’Brien—defrosted).
1 jarred roasted red pepper (if you have the time you can make your own but jarred are just as good)
1 zucchini, diced into small dices
½ red onion (can substitute white or yellow), diced
1 yellow squash (summer, crookneck squash) diced
¼ cup chopped mushrooms, any variety
½ tsp. salt
1 tsp. lemon pepper seasoning
¼ cup cheese (parmigiana, mozzarella, provolone, etc)
To Make This Recipe:
Preheat oven to 400 degrees
In an ovenproof skillet, melt 2 TB olive oil. Cook the vegetables until tender. Whisk the eggs with the seasonings and cheese, and add them to the cooked vegetables, coating the pan evenly. Allow the bottom to set slightly then place the pan, uncovered, into preheated oven. Cook for 15-20 minutes, or until set and golden. You can slide the frittata onto a plate as is or place a plate over the top of the pan and carefully flip the frittata over.
Delicious garnished with chopped basil or parsley and tomato