On the days I just don’t feel like spending a lot of time in the kitchen, I whip up a frittata. Easy, yummy, and always a hit with the family, you can add in any vegetables you have on hand and it always just works. This even works well with leftover veggies that you have in the fridge! Here is one I made just last week:
8 eggs, whipped to frothy, seasoned with salt and pepper
Salt and pepper
2 T butter
1/2 onion, minced
1 clove garlic, minced
1 sweet potato, diced
1 8 ounce box of baby spinach
a couple of pinches of goat cheese
Pre-heat your oven to 350.
Heat a cast iron skillet on your stove, over medium, and add in enough water to cover the bottom of the pan. Add in the sweet potato and simmer until it is soft and the water has evaporated. Add in the fat of your choice (I used butter) and saute the sweet potatoes with the onion and garlic, until transparent. Add in the spinach, stir until wilted. Finally, add in your whipped eggs.
Let it cook, undisturbed for about 5 minutes, until the eggs at the side of the pan start to look cooked.
Sprinkle with the cheese (optional), salt and pepper.
Remove the pan from the stove and put it in the oven.
Bake the frittata in the oven until the eggs are cooked through, about 15 minutes.