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What’s for dinner mom?  I hear this question EVERY SINGLE DAY.  It is in the back of my mind myself all day long.

Sure dinner is important.  It’s probably the only time that I’m in charge of what they eat.  I need to serve a balanced meal.  And it is an important time that we are all spending time together.  Plus my husband is a foody, and I love food so….  I want it to be good.  I also want my family to eat healthy.

But being a working mom it’s hard to find time for prep work and planning.

I remember being told that you can cook meals that are healthy OR taste good OR fast and easy; and sometimes you may be able to get 2 of those things into one meal, but you can’t have all three….

Until NOW…… This frittata has it all!!!    This meal has become a go-to meal when I’m out of time and energy and we need a good quick meal.  Plus my family loves it and I feel good serving it because it is loaded with vegetables.


wpid-20150120_174132.jpgI start out by chopping up whatever vegetables I have in the fridge that look good.  Today we had zucchini, yellow squash, bell peppers, grape tomatoes, onions, garlic and a little leftover broccoli.  I also love it with spinach & mushrooms, or asparagus.  Yummmm.  Whatever other vegetables I use, I always start with onion and garlic.  Staples in my house.  They are as essential as salt and pepper.

Anyway, start out by sauteing your veggies.  wpid-20150120_174101.jpgWhile they are cooking up, crack open your eggs into a bowl, (2 eggs per person eating)  whip them up with a little milk and salt and pepper.  Keep those set aside until your veggies are nice and soft. At this point I also like to add some seasonings.  I like to use in a seasoning blends, unless I have something else in mind.  I especially like Herbs de Provence, but you can use what ever you have in the spice cupboard.  That is what makes this such an easy dish.  Next I add a little diced ham, or some bacon bits after the veggies have softened a little.

wpid-20150120_174718.jpgOnce the veggies are fully cooked, pour in the egg mixture.  Give it a minute or 2 on the stove top to let the eggs start the cooking process.  It can help to use a spatula to push the eggs away from the side, just a little and let the liquid come back into that spot.  At this point, sprinkle a little cheese on top.  Again you can use what ever you have in the fridge, but my favorite is feta.  This time I used goat cheese which was also very good, but I have used mozzarella or cheddar, if that was all I had.  wpid-20150120_174757.jpgPop it into a pre-heated oven (350°) for about 20 minutes.  It will get puffy and be solid in the center of the pan.    Pull it out of the oven and slice it into wedges for serving.  It can be served with bread or toast or even a small fruit salad.   Or just by itself…  It seems like cheating when I make this for dinner because it is so simple, but my family really does get excited when they here that we get egg frittata for dinner.  We love this meal.  Try it!!   See if your family doesn’t love it too.  And see how easy dinner can be.



Egg Frittata:

  •  1/2 onion diced
  • 1 clove garlic crushed
  • 1/2 zucchini diced
  • 1/2 yellow squash diced
  • 2 Tbls diced bell pepper
  • 1/4 cup diced broccoli
  • 1/2 cup diced ham
  • 3 Tbls feta cheese
  • 8 eggs
  • salt and pepper to taste.
  • 2 Tbls Milk

Pre-heat the oven to 350º.  Saute the vegetables in an oven safe pan, until softened.  Add ham, continue cooking until all the vegetable are soft and fully cooked.

In a separate bowl, combine eggs, milk and the salt and pepper.

Pour eggs on top of the vegetables.  Continue to cook for a minute or so.  Add cheese to the top of the eggs.

Transfer the pan to the oven, and let it continue cooking for 20 minutes or until the eggs are fully cooked in the center.  Let it cool for a few minutes.

Slice into wedges and serve.

This recipe serves 4.