Got guests? Make this super simple and beautiful frittata.
You know, I really love frittatas.
They're my go to meal when I have nothing in the fridge to make but need swift nourishment. Sure, I make them for breakfast occasionally, but I have to admit that I make them for dinner ALL THE TIME.
Normally, I just open the fridge, grab all the leftovers, add them to a skillet, cook, add eggs, add cheese, bake and done. I love just adding random things. For some reason, random ingredients always work in a frittata.
I'm sharing my base recipe that we're going to fill up with veggies and cheese. Got to have cheese if you ask me.
This frittata is so simple and quick to make, I know it will become your new go-to!
(HINT: This would be perfect for Mother's Day! Make it for Mom!)
Round up a few ingredients.
Preheat the oven to 375ºF.
Cook the Green Giant™ Veggie Steamers according to package directions.
Meanwhile, whisk together the eggs, heavy cream, sun-dried tomato paste, dried herbs and a pinch of salt and pepper in a bowl.
In a large ovenproof non-stick skillet, add the olive oil over medium-high heat. Add the broccoli and asparagus, sprinkle with salt and pepper, and stir to cook for a couple of minutes.
Make sure all the ingredients are evenly distributed across the bottom of the skillet, and then pour in the egg mixture so it evenly coats everything.
Let it sit on the burner for 30-45 seconds to set the edges and then sprinkle with cheddar cheese.
Put the skillet in the oven and cook for 10-15 minutes until the eggs are set.
Remove and garnish with fresh herbs and/or cherry tomatoes.
Slice and serve warm!