To kick off the dinner menu this week, I decided to ventured beyond my nearly completely vegan menu last week into the realm of vegetarianism. And by vegetarianism, I mean eggs. Lots and lots of eggs (local and so good!).
Egg dishes are always my go-to when I need to use up the last bit of my veggies before the new batch arrives the following day. So Monday morning, I knew a veggie frittata was in our sights for dinner. Sure, frittatas are normally breakfast/brunch items, but they certainly have enough staying power to make a decent dinner. Or at least that’s what I’m going with.
And, in our true over-eating fashion, we ate every last bit! It really should have served at least 4 people, but somehow seconds turned into there’s not much left, so we might as well just finish it tonight–Oops! Now, if we’d only been eating that for dinner, it might have been a little more understandable, but I had also made a lemon olive oil cake out of one of my fav cookbooks, Love Soup by Anna Thomas (which also called for 5 eggs!).
So I may need to take a egg break for a few days, folks… it sure was worth it though!
Zucchini Potato Frittata
Serves 4 (or two really hungry people!)
1 medium potato, peeled and thinly sliced
1 medium zucchini, peeled and thinly sliced
5 leaves beet greens, chopped
3 cloves garlic, roughly chopped
2 tablespoons gorgonzola cheese
salt, to taste
pepper, to taste
parsley, for garnish (optional)
Pre-heat oven to 400 degrees.
Heat olive oil in a frying pan over medium heat.
Add the potatoes and saute until they begin to soften, about 3-4 minutes.
Stir in zucchini, beet greens, and garlic, and continue to saute until the beet greens are wilted, about 2-3 minutes.
Meanwhile, beat together eggs and gorgonzola cheese in a bowl. Season with salt and pepper.
Once the vegetables are done, pour the egg mixture into the frying pan and let sit until the bottom of the eggs are firm, about 3-5 minutes.
Transfer frittata into the oven to finish cooking for about 8-10 minutes, or until the center is just firmed.
Remove from oven and carefully use a spatula to loosen the frittata from the pan and slide onto a plate.
Serve immediately, and enjoy!
Time: 20 minutes