Everything in Your Fridge Frittata
At the end of the week, I love to make a frittata with all of the vegetables in my fridge that are about to go bad. This is why I like to call this the “Everything in Your Fridge Frittata.” In this frittata, I used brussel sprouts, mushrooms, an onion and some parmesan cheese but you can really use whatever vegetables and cheese you have on-hand.
Frittatas make a very satisfying breakfast or lunch (or even dinner!). Eggs are full of protein and the yolks are especially nutrient-dense and contain vitamin D (immunity!), choline (brain health!) and several B vitamins (energy!). The vegetables add filling fiber to this meal.
Ingredients
1/2 of a yellow onion, diced
8 oz mushrooms (any kind!), sliced
8 oz brussel sprouts, sliced thin
2 cloves garlic, minced
8 eggs
1/2 cup whole milk
1 tbsp flour
Salt and pepper
1/2 cup parmesan cheese
Directions
Preheat oven to 375 degrees.
Heat 1 tbsp of olive oil over medium heat and add onion, garlic, mushrooms and brussel sprouts. Season with ~1/2 tsp salt. Saute for 5-7 minutes, until veggies are tender and beginning to brown.
Let vegetables cool slightly. Meanwhile, whisk together eggs, milk, flour and salt and pepper. Add veggies and parmesan cheese to the egg mixture and combine with a spoon.
Pour frittata mixture into greased oven-proof skillet or round 10-inch baking dish. Bake for ~30 minutes, until the top puffs up and the frittata is slightly browned.
Store in the fridge for up to 3-4 days!