“We can sleep til we get up.” That’s what we love about Saturday mornings. We did at least until we got a puppy. Now we “sleep til Scrappy Thyme gets up.” So while I lay in bed this morning waiting for her to call to us, I was thinking about breakfast. And how I might use up the mother load of leftover fresh salad ingredients that had taken over my fridge.
That’s when I decided to make a Veggie Frittata.
Earlier in the week, I made an industrial sized salad to share at the office. I used the very biggest bowl I own and filled it with lots and lots of colorful fresh greens and herbs and veggies. It was a big hit, yet it left me with about an equal amount of those ingredients still in my fridge.
So I began dicing and slicing until I had a nice pile of veggies, eggs, a little goat cheese, greens dressed lightly in a my wonderful new Tuscan Herb Olive Oil, and flour tortillas. They weren’t part of the original plan, but they too were begging to be used. We’ll figure that out in a bit.
I lightly sautéed the veggies in a little olive oil, building the layers one by one beginning with ingredients that release moisture (mushrooms & tomatoes), adding the ones that take a little longer (shallots, then peppers & zucchini), finishing with what I like almost as is (scallions & crumbled goat cheese). I intentionally left the veggies crisp-tender so they would remain bright and flavorful. I beat some eggs with salt & pepper then drizzled it over the veggie mixture, rotating the pan to be sure the egg was evenly distributed.
Once the egg was set on the bottom and mostly set on the top, I flipped the mixture (put a plate over it, carefully flipped the pan, then slid the mixture back into the pan). Or you could transfer to the oven and allow it to bake until set. I topped the frittata with a massaged salad of baby greens and fresh herbs, drizzled with a little olive oil. Ta Da. Veggie Frittata is complete and we have breakfast option #1. However, I believe you should have choices.
Enter the Veggie Frittata Breakfast Burrito. Warm flour tortilla, filled with veggie frittata and greens salad, rolled into goodness. Still haven’t grabbed your full attention?
Welcome Veggie Frittata Quesadilla. Flour tortilla into a buttered skillet, add a wedge of frittata, some baby greens, and top with a few slices of Colby Jack cheese. Fold tortilla in half and cook on each side until golden brown. Slice into wedges and call me brilliant.
Did you see how much fun it can be to Eat Out of the Fridge/Pantry. Always let your imagination and sense of flavor adventure be your guide. Enjoy.
- 1 Tbl. olive oil
- 2-3 mushrooms, sliced
- 6-8 cherry tomatoes, halved
- 1 shallot, thinly sliced
- 1 small zucchini, thinly sliced
- 2-3 mini-bell peppers, julienned
- 2 scallions, thinly sliced
- ¼ cup crumbled goat cheese
- ½ tsp. Mrs. Dash garlic & herb seasoning
- salt & pepper
- 3 eggs
- 2 cups baby greens
- ¼ cup fresh soft herb leaves (such as basil, cilantro, lemony thyme)
- 2 Tbl. olive oil
- 2 flour tortillas
- 2 Tbl. butter
- 2 flour tortillas
- 2 slices Colby Jack or Cheddar cheese
- In a large skillet over medium heat, sauté veggies (except baby greens) in 1 Tbl. olive oil until slightly softened (yet still crisp tender). Sprinkle with Mrs. Dash seasoning, salt & pepper, and crumbled goat cheese.
- Beat eggs in a small bowl, season with salt & pepper. Pour over veggie mixture, tilting pan to be sure eggs are evenly distributed. Use a rubber spatula to lift edges allowing egg to run under. Cook until bottom is set and top is mostly set. Flip mixture in sections or by using the plate method. Cook other side just a minute. Slide frittata onto a serving plate.
- Massage baby greens and herbs with olive oil and salt & pepper. Pile on top of frittata and serve.
- Wrap flour tortillas in paper towels and microwave for 15 seconds.
- Lay warm tortilla on a plate, top with a slice of frittata and baby greens. Roll then slice in half to serve. Repeat with second tortilla.
- Melt 1 Tbl. butter in skillet over medium heat. Lay in flour tortilla with a slice of frittata, baby greens, and top with sliced cheese. Fold tortilla in half. Cook on each side until golden brown. Repeat with second tortilla.
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