Ever since we got back from Norway we’ve been go-go-go. At least that’s what it feels like. We haven’t had a routine the last month of consistently working out and eating healthy. It’s the weekends that really get us. A day wine tasting turns into scarfing pizza down when we get home, or a day on the lake with friends turns into ordering pizza afterwards because we all don’t want to cook. Somehow pizza is always involved, which isn’t a bad thing on occasion but it’s time to shape up my friends. We’re t-minus 7 months until the wedding day and it’s time to get it in gear!
Lately during the we week we’ve been eating more vegetarian meals, sorta by accident! During the summer it’s so much easier to eat dishes that are packed with veggies and bright seasonal produce. Unlike the winter, when all I want is slow braised meats and rib-sticking goodness. I never thought I would enjoy eating meatless meals as much as I do.
Fritatta’s are something we make often that usually turn out to be vegetarian!
The reasons I love Frittata’s:
– quick and easy to make
– you can eat it for breakfast, lunch, or dinner
– they’re healthy and don’t leave you feeling bloated
– and my favorite of all, YOU CAN PUT ANYTHING IN THEM!
Whenever we need to use leftover veggies in our fridge a “fridge frittata” is our go-to. One of my favorite combinations is roasted onion, fennel, and sweet potato as the base and then throw in anything else we have in the fridge that would compliment that. In the pictures below we had roasted onion, fennel, sweet potato, cherry tomatoes, sliced jalapeño and sautéed garlic kale. And then we topped it with goat cheese AND slices of Manchego. The recipe below is just a combination that I love but honestly, use whatever cheese you have in your fridge and toss any veggies in that need to be used up in your fridge. Just have fun with it!!
“Clean out your fridge” Frittata
– Roasted Veggies
– 1 onion, sliced or roughly chopped
– Thinly sliced fennel
– cherry tomatoes
– 1 cubed sweet potato
– 1-2 cubed zucchini
– Chopped kale (enough for 2 big handfuls)
-2 garlic cloves, minced
– 8 eggs
– Goat Cheese (Anything works well, parmesan, manchego, or feta are all great)
– Salt & Pepper to taste
What to do
1) Preheat oven to 350 degrees.
2) Toss the sliced onions and fennel with olive oil and salt and pepper and place on a roasting sheet.
3) on another sheet, toss the sweet potato and zucchini with olive oil and sprinkle with salt & pepper
4) roast all of the veggies, tossing occasionally until everything turns golden. Add the cherry tomatoes to the pan of sweet potatoes and zucchini about half-way through roasting.
5) Once the veggies are out of the oven, heat a oven-proof skillet over medium heat on the stove.
6) Heat a tablespoon of olive oil and saute minced garlic and kale until slightly wilted. Sprinkle with salt & pepper and turn off heat.
7) Whisk all 8 eggs in a large bowl. Pour eggs into skillet and incorporate with the kale mixture. add in your roasted veggies. If it seems like you have too many, just save them for later!
8) Top the skillet with crumbled goat cheese or any other cheese you have available,
9) Bake for 15-20 minutes, or until a knife can be inserted in the middle and come out clean.