In my opinion, eggs have gotten a bap rep for far too long. As long as you don't gorge yourself on yolks, they're actually really good for you. Packed with protein and basically a blank canvas for both savory and sweet dishes, eggs are a staple in my diet.
I call this a cheater recipe because you don't have to babysit it and it's basically always delicious. Seems to be a theme running through my blog but hey, it works for me.
Frittatas are Spanish by origin, but they're a perfect way to turn just about any leftover veggies, meats and cheeses you have lying around into a delicious and healthy meal option. It's kind of like using up leftovers to make soup: never quite the same twice but always delicious.
For this particular frittata, I added some torn bits of munster cheese and my brocolli slaw recipe.
Ingredients (serves 4):
- 5 eggs, beaten
- Entire broccoli slaw recipe, prepared (can be warm or cold out of the fridge; just be sure to temper the eggs)
- 1/3 cup shredded/torn/grated cheese (reduced-fat if you have it)
*I also threw in a little bit of leftover chopped spinach that I had sitting in the fridge...which my honey hates, but I absolutely love. Here I am sneaking it into things like he's a little kid but luckily, he doesn't mind it in this recipe
- Preheat oven to 360F
- Spray pan with nonstick cooking spray (I used a 9" pie pan but you can use any oven-safe dish, or even make individual dishes for each person)
- Beat eggs with a whisk or fork until fully incorporated
- Mix broccoli slaw and cheese into eggs
- Pour into pan and put into oven
- Bake for 20 minutes or until the eggs are set in the middle
The crust on the outside of this frittata is out of this world. It almost tastes buttery, although there is no butter in the recipe.
This is a perfect item for any meal period, served with a simple French green salad. We have certainly eaten this for dinner a time or two. Experiment with this recipe and make it your own!