Veggie Frittata

Nathan and I don’t eat a ton of meat but we still eat our fair share… Recently, in the interest of our budget, health, and trying to be more sustainable we decided to incorporate one vegetarian day into our weekly diet. We arbitrarily picked Tuesday as the designated day but so far I have been frustrated by the lack of alliterative terms that we can assign to our ‘veggie’ day. The best I’ve come up with is ‘Treehugger Tuesday’ but this leaves a little something to be desired. If you have any suggestions leave them in the comments!

Our weekday meals are ALWAYS prepared in a half hour or less since neither Nathan or I feel like spending a lot of time in the kitchen after a long day at work. The meals we prepare for Treehugger Tuesday are no different and this frittata is the perfect example of a tasty and healthy meal that can be prepared quickly. We used the random mix of veggies that we had in our fridge at the time but frittatas are endlessly adaptable and you can pretty much fill them with whatever you have on hand. Best of all, it tasted like a light summery meal that you might eat at a sidewalk cafe in Paris or Italy. With a glass of wine and a piece of crusty bread it’s the perfect meal to end any busy weekday on a tasty note.

Katryn’s Wine Pairing:
Obikwa Cabernet Sauvignon
2010
Rating: 6.5 out of 10

This South African wine was on a closeout sale at our favorite wine store for $3.99. A perfectly priced wine for a Tuesday night. This wine was excellent considering the price we paid but I don’t think I would choose to buy it at regular price. It had nice berry and plum flavors but it also had an acetone/acidic scent and mouth-feel that was a little off-putting. It paired well with the frittata…especially given the feta that we incorporated in the recipe. My overall assessment is that it was a solid wine for $3.99. Gotta love wine sales!

Nathan’s Beer Pairing: Yuengling Traditional Lager
Rating: 7.75 out of 10.0

Considering that this post was supposed to be about a typical week-night meal, I HAD to pair the frittata with Yuengling!  Yuengling is my go-to, everyday beer to drink when I’m not drinking expensive or random beers for the blog.  Because it is a macro brewed beer it is inexpensive enough to drink on a regular basis but has enough flavor to keep me interested.  The medium bodied, amber beer is balanced enough that you can enjoy it on a hot summer day or with a rich flavored meal.  Honestly, I’m struggling to not give Yuengling a 10.0 out of 10.0 just because I drink it so much I should probably own stock.

Veggie Frittata:

Ingredients:

1 Tbsp olive oil
1 medium onion, chopped (about 1 cup)
1 large clove garlic, crushed
9 large eggs
2 Tbsp milk
1/4 cup crumbled Feta cheese
Salt and freshly ground pepper to taste
1 cup fresh spinach, chopped
½ cup diced tomatoes
½ cup mushrooms, chopped
1 cup roasted squash, diced
¼ cup chopped kalamata olives

Directions:

Preheat oven to 400°F.
In a mixing bowl, whisk together eggs, milk, basil and Feta cheese. Sprinkle with salt and pepper. Set aside.

Sauté onions in olive oil in an oven-proof, stick-free skillet, until translucent, about 4-5 minutes on medium heat. Add garlic and cook a minute further. Add spinach, mushrooms, tomatoes, squash and olives and mix in with onions and garlic.

Spread out spinach mixture evenly on bottom of skillet. Pour egg mixture over veggie mixture. Use a spatula to lift up the veggie mixture along the sides of the pan to let egg mixture flow underneath.

When the mixture is about half set, put the whole pan in the oven. Bake for 13-15 minutes, until frittata is puffy and golden. Remove from oven with oven mitts and let cool for several minutes. Cut into quarters to serve. Serves four.

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