Veggie Frittata
One of the perks of having a great friend, who happens to farm, is the fresh eggs we get weekly. I don’t care what anyone says, eggs straight from the farm will kick store bought eggs ass anyday!
While I love eggs, I like to mix it up from just topping my avocado toast. When I notice that my veggies are about to turn, I whip up a frittata for brunch or for weekday lunches. There is nothing better than a good frittata with a side salad!
If you have noticed, I don’t really follow recipes and tend to “wing it” in the kitchen - hence the reason I don’t bake. However, this is really easy.
Preheat the oven to 400
Chop your chosen veggies - I like broccoli, onion, tomato, and something else green.
In a cast iron skillet saute your veggies.
Crack and whip up 6-8 large eggs with a 1/4 cup of milk - you may need more eggs depending on the size of your skillet.
Whisk the eggs and milk then pour over the veggies and mix.
Top with a little cheese - feta is my jam - but use anything you like, then place the skillet in the oven.
Bake 15-20 mins until the eggs are cooked then remove and serve.