Weekends were made for eggs in every form. But scrambling them into a vegetable frittata is one of my favorite ways to eat them.
It’s the weekend, and you finally have some time durning the day to make your morning meal a little more special. For me that means making anything that includes eggs. I honestly could eat eggs every day, but try to moderate a little bit and leave them to my weekend reward. This Vegetable Frittata recipe is easy to make and takes no time at all to cook. And it feels fancy all at the same time. Here’s how I do it.
Vegetable frittata fillings
Every Sunday I break out my trusty nonstick skillet and whip up this frittata recipe. The ingredients change depending on what I have in my refrigerator, or what we just picked up at the farmers market. However, zucchini, onion, tomatoes, and briny tangy feta cheese always make regular appearances.
Load on the toppings
This is also the perfect vehicle for your favorite hot sauces. Right now, we’re loving Wildbrine Probiotic Spicy Kimchi Sriracha that I recently found at Whole Foods.
I also like to top my frittata with fresh herbs like parsley or basil. Avocado is also a decadent addition, along with more feta, or even goat cheese.
You can always switch up the vegetables and cheeses in this dish to create endless combinations. My vegetables change depending on the season. Some of my favorites to use are asparagus, sweet bell peppers, greens like arugula, spinach, and kale, and baby broccoli. I love swapping in goat cheese, smoked gouda, and melty mozzarella. You could also use Greek yogurt or a creamy whole milk ricotta cheese instead of the milk. Leeks, scallions, or shallots are all great options instead of onions.
What are your favorite weekend food traditions? Let me know in the comments.