September 9, 2017
Breakfast is one of the hardest meals for me to stay on track with during the week. I don’t have time to cook or even eat at home (because I like sleeping), so I need an easy grab and go breakfast. In the past my go-to breakfast has been everything bagels with cream cheese. I actually LOVE everything bagels, to the point where it’s a problem – you could even call it an addiction. So, I’ve been on a never ending quest to stop eating 5 bagels a week.
That’s where Veggie-Dump Frittatas come in to play. I make a big batch before my work week starts, and then I bring a slice with me to work throughout the week. The timing is perfect, because I usually have some veggies left over from the previous week’s Hungry Harvest* delivery that need to be cooked!
*The link above is a referral, and if you click it and order, you and I will each receive $5 off of our next Hungry Harvest order! Don’t know what Hungry Harvest is? Check out my post: 5 Reasons I Love Hungry Harvest
This dish is called “veggie-dump frittata” because you can dump everything but the kitchen sink into these bad boys: veggies, meat, cheese, hot sauce, spices – you name it! I try to be good and use minimal to no cheese in mine. I often like to line the bottom of my cast-iron skillet with thinly sliced potatoes to add some carbs to the mix.
Ingredients (serves 4-6):
- ~1 cup diced veggies (example included below, pictured above)
- 1/2 medium onion
- 1/2 red pepper
- 5 cherry tomatoes
- 2 handfuls green beans
- 2-3 small potatoes, thinly sliced
- 6-9 eggs, whisked (more eggs, more servings)
- Oil of choice: I prefer olive or avocado
- Spices: Salt, pepper + whatever you prefer
- Garnish: Sliced cherry tomato, chopped parsley, chili flakes
- Optional: cheese of choice, meat of choice
- I used parmesan in the frittata pictured above.
- Preheat oven to 350 degrees.
- Warm cast-iron skillet over medium heat on stove.
- Sauté diced veggies for 3-5 minutes in oil of choice.
- While veggies are sautéing, thinly slice the potatoes and toss them in oil.
- Remove veggies from the skillet, then cover the bottom of the skillet with the potatoes (while still on medium heat):
- Once the potatoes are arranged, return the veggies to the skillet and spread them out evenly.
- If adding meat, this is the time to incorporate your cooked meat of choice to the skillet.
- In a separate bowl, whisk the eggs and add the spices and cheese.
- Pour egg mixture on top of the veggies/meat.
- Top the eggs with a sprinkling of extra cheese and tomatoes.
- Remove skillet from the stove top and transfer to the oven: cook for 10-20 minutes, depending on the thickness of your mixture.
- 10 min for 6 eggs, 20 min for 9
- Finished cooking when the eggs are firmly set in the center.
- Garnish with fresh herbs.
**This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of.