how to use up extra vegetables

when i find myself with a fridge full of veggies and a need to use up a bunch at one time, i usually turn to either a giant salad or a veggie-filled frittata!

after i picked up our csa veggies on tuesday, i wanted to use a couple things right away, especially the swiss chard. if i don’t use up greens like that right away, i seem to forget about them and then they get all sad and wilted. not fun.

plus, frittatas are one of the easiest one-dish meals to prepare. you guys know i’m all about that!

first, chop your veggies. for this one, i chopped up our chard, a zucchini, and some scallions. sauté the vegetables on medium heat until mostly cooked. i used my cast iron skillet, but any oven-safe skillet would work.

while the veggies are cooking, preheat your oven to 350* and prep the egg mixture. the number of eggs you use depends on how many vegetables you have. i used about 4 cups of chopped veggies, so i used six eggs and a little bit of milk. don’t forget to season the eggs with salt and pepper.

once the veggies are almost cooked through, add the egg mixture to the pan and don’t touch it for 5 minutes, leaving the burner on medium heat.

you don’t want the eggs to scramble!

while the eggs are cooking, shred your cheese of choice for the top (optional) and chop any fresh herbs you’d like to use (also optional).

i used fresh basil from the porch garden and some rosemary and olive oil asiago cheese for the topping.

when the eggs have cooked mostly through and there is only a little bit of liquid on top, sprinkle shredded cheese and fresh herbs over the top. switch the oven to broil (yes, i know you preheated it to 350* before – i find that getting the whole oven hot before broiling gives me the best results – it might just be in my head though…) and transfer your skillet to the oven.

watch it closely – it’s easy to burn things when you’re broiling! once the eggs are fully cooked and the cheese is melted (if you use cheese), remove the frittata from the oven and transfer to a serving plate.

the entire meal took 20 minutes to prepare and cook. you really can’t go wrong with that!

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happy friday! the second half of this week sped by. i could get used to having a holiday on wednesdays!

i don’t really have any plans for the weekend until sunday, but i’ve got some things i’d like to accomplish, so i guess it’s a good thing that my weekend is so open!

……………….

have you ever made a frittata?

what are your weekend plans?

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Tagged as: eggs, frittata, scallions, swiss chard, vegetables, zucchini