Week 82: Power Frittata

I don't know if I'm the way my pants have been fitting me lately is just very motivating, or if it's the warmer weather we've been getting glimpses of that has put me in the mood, but I have been wanting to eat all of the veggies that I can lately. I was excited when Abby told me she had chosen for us to make this week, because a frittata is a GREAT and YUMMY way to get more veggies into a meal. We adapted the recipe we found on a blog by adding/nixing/replacing some of the add-in ingredients to fit our likes and dislikes. The original recipe calls for asparagus. Abs says she doesn't like asparagus, but it is now on my to-do list to prepare some asparagus on the GRILL for her and see if she can still resist it...

I was also excited to have a great use for my iron skillet, as we could use it on the stovetop, and then put it directly into the oven to finish cooking the frittata.

I expected this to taste good, but honestly I was surprised at just how flavorful it was since we didn't add ANY seasonings, spices, or additional salt. We ate our frittatas topped with a healthy dollop of light sour cream. Leftovers were just as delicious!

Year of Yum Rating: 4 STARS




INGREDIENTS
5 whole eggs, beaten
2 oz feta cheese
1 cup broccoli, chopped
1/4 cup sundried tomatoes, chopped
5 large kalamata olives, sliced
1/4 cup onion, chopped
1 leek, sliced and rinsed well

DIRECTIONS
Saute chopped broccoli and onion in olive oil in an iron skillet until slightly soft. Add the remaining ingredients. Cover with a plate, and cook on medium-low for about 8 minutes. Remove from the stove, and broil on low for 2-3 minutes until the top of the frittata looks set and slightly golden-brown. Allow to cool before slicing and serving.