My horse, Toddy, came home from the trainer’s this evening. We are all thrilled to have him home, even the cats came out to the pasture to welcome him home. With all the excitement and commotion I forgot to cook dinner, so I ran out to the garden, grabbed some veggies and whipped up a frittata.
I love how quickly frittatas come together. They are a life saver when I let the time get away from me. Frittatas can also be very frugal. The only ingredient I had to pay for was the dash of pepper. The vegetables and herbs came from my garden and the free-range eggs were a gift from a friend who raises her own chickens.
My kitchen is not a good place to cook from a photography stand point, but I fell in love with my kitchen when I realized that I can eaily see my horses from it.
I made use of the vegetables and herbs that were available to me. This recipe is a base recipe that can easily be altered depending what veggies you have on hand.
Vegetable Frittata
Yield: 4 – 6
Prep Time: 5 minutes
Cooking Time: 15 minutes
Ingredients:
1 tablespoon olive oil
1 cup diced summer squash
1 medium potato, diced
1/2 cup diced onion
1/2 fresh peas
1 teaspoon fresh thyme, minced
1 teaspoon fresh basil, minced
dash of pepper
6 eggs
Directions:
almost set, approximately 4 – 5 minutes.
until the eggs are cooked through and beginning to brown.
Bea Jaye Herman says
this looks awesome and delicious. Looking for a low calorie salad dressing made with Greek plain yogurt and suggestions?
teresa says
I keep clicking on the best pancake ever, but keep getting the vegie frittata?
Alea Milham says
Here is the link for the pancakes: https://premeditatedleftovers.com/recipes-cooking-tips/the-best-pancakes-ever/
[email protected] says
I love frittatas and it is that much better when everything comes from your garden!
Great post…thanks for hosting and sharing at the hearth and soul hop last week.
Swathi says
Alea,
I too make vegetable frittata once in a while. this one looks delicious. Thanks for hosting and sharing with Hearth and soul blog hop.
Tadka Pasta says
Really liked that story, esp the part about only having to pay for the dash of pepper 🙂
How lovely that this frittata is full of all the goodness from your garden!
Jane Anne says
I’ve never made a vegetable frittata but it looks very tasty (and easy to make). I wonder if my kids will like it.
Alea says
The herbs add lots of flavor so it doesn’t taste eggy…but it does still contain veggies. 🙂
Annie Jones says
This made me chuckle a little…I made quiche last week, with fried chunky potatoes on the side, and Shane asked if it was possible to put potatoes directly into a quiche.
Alea says
My husband calls my frittatas “crustless quiches”. Here is another frittata I created that contains potatoes: http://acooksquest.blogspot.com/2011/04/spinach-and-potato-frittata.html I prepared the potatoes in a slightly different manner and shared the recipe on A Cook’s Quest.