It’s been sunny and (relatively) warm up in NH this week. A girl can hope that it’s spring approaching… but I have a sneaky suspicion that it’s a little more of a tease. We’ll be getting the cold back in no time. BUT, until then, we will enjoy the sunshine and warmth by spending a bit more time outside, and eating some lighter fare. I don’t know about you, but the hint of spring always makes me want to put aside the heavier food I’ve been eating all winter, and fill my diet with leafy greens and all sorts of lighter foods that make me feel like summer is coming.
Breakfast for dinner is always a great way to have a light meal in the evening (as long as you hold the bacon, french toast, etc…!) Luckily, my husband loves eggs, so eggs for dinner is an easy sell. I threw this frittata together with some stuff I had in the fridge, and it is easily tweak-able for you to do the same.
Spring Vegetable Frittata
Yield 4-5 servings
- 1 tablespoon olive oil
- 1/2 cup white onions, chopped
- 1 zucchini, sliced
- 1 cup green peas, cooked
- 1/2 cup Asiago, shredded
- 10 eggs
- 2/3 cup whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons basil, chopped
- Preheat oven to 350°F.
- Add the olive oil to your skillet over medium heat.
- Once hot, add the onions and cook until translucent, then add the zucchini and cook until they start to soften.
- Add the pre-cooked peas to the pan.
- In a bowl, combine the eggs, milk, salt, and pepper. Beat until mixed, but don't over-beat.
- Combine the cheese to the egg mixture, then pour it into the skillet.
- Sprinkle the basil on top of the skillet.
- Cook for about 7-10 on the stovetop, until the edges start to look a bit cooked, then transfer to the oven.
- Cook in the oven until set, about 15-20 minutes.
Courses Breakfast or Dinner