In Praise of the Frittata

For most of this hot summer my evening meal of choice has been anything cold. I’ve eaten salads in every variety possible. I’ve also done a few cold soups. I’ve had various combinations of cheese and fruit and/or veggie plates. And some nights I’ve just had Greek yogurt piled with fruit and a few nuts. But finally this past week my stomach — and taste buds — started to rebel. At last, the longing for warm food returned.

Unfortunately, I’d worked late that night and needed to make something fast. My pantry was also rather bare. So, I decided to make something I’d never tried before, a frittata. While preheating the oven to 375f, I pulled together the rest of my ingredients. I chopped a zucchini and sauteed it in a bit of olive oil. After it was a bit soft, I added in some leftover spinach leaves from a salad, as well as some grape tomatoes. I beat two eggs with a bit of salt and pepper, and then added them to the sauteed veggies and let the eggs cook for just a minute. I topped it with some crumbled feta cheese, and then popped it in the oven for 15 minutes.

Delicious. The eggs fluffed up nicely and the cheese melted in with the eggs and veggies. It was satisfying, tasty, and quick.

Now with all the contradictory health messages we get about eggs — they’re unhealthy, they’re healthy, they’re a great source of protein, they’ll raise your cholesterol — I’m not about to make this a daily meal. But once or twice a week this will make a nice addition to my quick meal repertoire.

Have you ever made a frittata? What ingredients did you put in yours? And what are some of your quick, go-to meals?

LinnieGayl