Green Power Frittata | Quick Dinner Ideas
I love quick dinner ideas, and this vegetable loaded frittata recipe fits the bill. It is an easy way to use up any leftover bits of veggies cluttering the fridge.
This frittata is the perfect destination for those leftover cooked greens from Tuesday night’s dinner, the half an onion from another recipe, or that half-container of sour cream from taco night last week. Oh, and that bag of sun-dried tomatoes languishing in your pantry that you are not sure how to finish? Use them in this frittata, add some herbs and shredded cheese and you are on the road to deliciousness. Dairy is not absolutely essential in this recipe, the resulting frittata will still be delicious without, just a bit less fluffy, but still full of wonderful flavors.
While I do like to include leftovers in this “egg pie”, I find that three ingredients, not including the cheese and dairy, are usually enough. Otherwise flavors get lost, and can end up clashing with each other. Four ingredients work if the fourth ingredient is an herb or other non-bulky flavoring agent.
Buying Pastured Eggs
The best eggs to buy, from an environmental, nutritional, and animal welfare standpoint are pastured eggs. Pastured eggs come from hens that actually live outdoors, eating seeds and insects (chickens are NOT vegetarians), providing an egg superior in both nutrition and flavor. If I am unable to purchase eggs directly from the farmer at the farmers market that I know is raising pastured eggs (I asked), I look for Vital Farms, Pete and Gerry’s, or Happy Egg Co eggs. These brands are widely available in my area and get consistently good ratings from trusted third parties such as the Cornucopia Institute.
Frittatas are a great option for a quick and nutritious meal.
- ½ cup cooked greens (kale, chard or spinach work great)
- ¼ cup sun-dried tomatoes, packed in oil
- 3 oz. fontina cheese, or favorite cheese of your choice
- 1/2 bunch Italian parsley
- ½ onion
- 7 large eggs
- ¼ cup sour cream or plain yogurt
- ½ teaspoon fine sea salt
- black pepper, freshly ground, 2-3 turns on the grinder
- 3 Tablespoons extra virgin olive oil, divided
Preheat oven to 350°F.
Roughly chop cooked greens. Drain sun-dried tomatoes and chop. Grate cheese. Roughly chop 1/4 cup parsley leaves. Slice onion into half moons.
In a medium bowl, whisk together eggs, sour cream or yogurt, cooked greens, sun-dried tomatoes, 2 Tablespoons shredded cheese, parsley, salt and pepper.
In 8 inch nonstick, ovenproof skillet (cast iron works great!), heat 1 Tablespoon oil over medium heat until shimmering. Add onion slices and cook until beginning to soften, 5 minutes. Once softened, distribute evenly over bottom of pan. Add remaining 2 Tablespoons olive oil, allow to heat for one minute, then add egg mixture. Shake pan to distribute egg mixture evenly. Cook for about 5 minutes, until edges start to set. Sprinkle with remaining 2 Tablespoons shredded cheese and pop into oven and bake for 25-30 minutes, until golden brown and the middle isn’t liquid.