Looking for a quick, inexpensive meal? Why not make a frittata. They are the perfect vehicle to use up whatever extra veggies you may have on had. Great as a brunch main dish or a quick dinner, this can an easy go-to meal. No need to go out and buy anything special, this is meant to use up what you have in your pantry and fridge. Also if you are a vegetarian, this frittata is filling and has a meaty texture (thanks to the mushrooms). Meatless Monday anyone?
Adding a small splash of chili oil give this frittata an extra something. Not really spicy, but if you prefer it to be spicy, add a little bit more. The cheese and parsley is optional, but I prefer a little freshness on top.
Vegetable FrittataCook Time: <20 minutes
Prep Time: 5 minutes
- 1 tsp of olive oil
- 1/2 of a large onion, diced
- 1/2 of a large bell pepper, diced
- 1 clove of garlic, minced
- 1/4lb of cremini mushrooms, chopped
- 3 sprigs of fresh thyme, leaves only
- chili oil to taste (optional)
- salt and pepper to taste
- 5 eggs, beaten
- fresh parsley, minced (optional)
- Parmigiano Reggiano cheese, grated (optional)
Preheat oven to 400F.
Heat the oil in a large oven-safe skillet over medium heat.
Add the onions, peppers and garlic to the pan. Cook for about 5 minutes until onions have softened. Add the mushrooms, thyme, chili oil, and salt & pepper. Cook for another 5 minutes, stirring often.
Then pour the eggs into the pan and swirl the egg mixture with veggies.
Transfer the pan into the oven and cook for about 8 minutes or until the frittata is set. Slice into 4 wedges and top with parsley and cheese (optional). Serve immediately.