Crisper Clean-Out: Vegetable and Feta Frittata

25 May

Can you tell I’m on an egg kick? The nutritionist I’m working with has really emphasized the importance of eating vegetables and protein at breakfast. During the week, I usually have leftovers from dinner, but on the weekends I like to cook something fun. Today I took the opportunity to clear out some small quantities of vegetables I had in my refrigerator from making other dishes and put together a truly tasty vegetable frittata. You can mix and match your own combinations of vegetables, leftover meats, and cheeses, but this is my favorite variation.

Most frittata recipes I find call for a dozen eggs, which is kind of excessive when you are only one person who doesn’t want to put all of her eggs into one dish. This is a smaller, but super filling frittata that will comfortably serve a generous slice for 4 people or a side-dish style slice for 6. This stovetop-and-oven method provides a nice, crispy bottom that makes this easy to slice and serve.

Vegetable and Feta Frittata

  • 6 large eggs
  • 1-2 tbsp. light cream
  • 2 cups rainbow chard, chopped, leaves and stems separated
  • 2 cups broccolini, chopped
  • 8 oz. mushrooms, sliced
  • 1 leek, chopped
  • 2 oz. feta cheese, crumbled
  • 1 tbsp. olive oil
  • ½ tsp. dried oregano
  • Salt and fresh ground black pepper to taste
  • Fresh parsley to garnish

Preheat an oven to 425 degrees F.

Beat the eggs, oregano, and light cream together in a large bowl and season with salt and fresh ground black pepper.

Heat the oil in an 8 in. cast-iron or nonstick pan over medium heat. Add the leeks and saute for 2-3 minutes or until they begin to soften.

Add the mushrooms and cook another 2-3 minutes or until they give up their juices.

Add the broccolini and chard stems to the pan and saute 4-5 minutes or until they are bright and begin to get tender.

Finally, add the chard and cook just until wilted, about a minute or two.

Pour the egg mixture over the vegetables and stir briefly to combine. Top with the crumbled feta and cook for 1 minute.

Carefully place the pan in the oven and bake for 7-10 minutes or until set and golden brown around the edges. Sprinkle on fresh parsley.

Slice, serve, and enjoy!

The leeks are sweet and there is a wonderful variety of textures and flavors from the broccolini, mushrooms, and chard. The feta adds a salty, creamy kick that finishes the dish beautifully.

I hope you have a happy and relaxing Memorial Day weekend. It’s farmers market season so go get inspired by what you find and make your own special frittata creations!

Ciao for now,

Neen

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