From guest blogger Taylor Dimmerling, Cabrini University, and nutrition intern at athensnutrition.com
We all start our week with good intentions. We read the food blogs, assemble some fast and easy dinner recipes, stock up on fruits and veggies, and fill the fridge will everything we need for a week of cooking. But then we find ourselves out one night, getting home late from work another and soon, our plans to cook dinner wilt like the spinach in our fridge. With just a little planning, you can cut down on food waste by shopping smarter, storing food so it lasts longer, and using up leftovers in creative ways. Here’s a fast, easy, and delicious way to make an end-of-the-week frittata with leftover veggies and cheese.
Clean Out the Fridge Frittata
- 6 large eggs
- ¼ cup milk of your choice
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- ½ onion, chopped
- 2 cups veggies of your choice
- Examples: red grape tomatoes, spinach, roasted red peppers
- ½ can of chickpeas, drained and rinsed
- Salt and pepper to taste
- Optional: herbs or spices to taste
- Examples: onion powder, red pepper flakes, oregano, thyme
- ⅓ cup cheese of your choice
- Examples: crumbled goat cheese, feta cheese, shredded cheddar, Parmesan
- Preheat oven to 400℉.
- In a medium bowl, whisk together eggs, milk, and garlic. Set aside.
- Heat olive oil in a cast iron or ovenproof skillet on medium-high heat. Add onion and stir occasionally until onion becomes translucent, about 3 minutes.
- Add the veggies, chickpeas, salt and pepper, and other herbs and spices (if using) and cook for 2-3 minutes.
- Add the egg mixture to the skillet and stir so all ingredients are evenly combined.
- Sprinkle cheese on top.
- Place the pan in a preheated oven and bake for 15 to 20 minutes or until the mixture has set in the middle.
- Serve alone or with a piece of toasted whole-grain bread.
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