Leftover Veggie Frittata
Only feeding one? My go
to will forever be eggs. Throw in some leftover veggies and throw it in
the oven and you’ve got a frittata which makes you feel much fancier
than just eating eggs.
Leftover Veggie Frittata
1 cup chopped leftover vegetables such a broccoli, asparagus, mushrooms, or zuchinni
2-3 eggs, feel free to just use white for a low fat option
Salt
Grease a small fry pan with butter all the way up the sides. Over medium heat add veggies until just heated up. Add beaten eggs that have been seasoned with salt. Cover with a lid and wait until edges have just been set. Then put the entire pan in the oven for 350 degrees until eggs are completely cooked through.
Feeding more? Get a larger frying pan and use 10 eggs and thinly sliced potatoes for a heartier dish!
Leftover Veggie Frittata
1 cup chopped leftover vegetables such a broccoli, asparagus, mushrooms, or zuchinni
2-3 eggs, feel free to just use white for a low fat option
Salt
Grease a small fry pan with butter all the way up the sides. Over medium heat add veggies until just heated up. Add beaten eggs that have been seasoned with salt. Cover with a lid and wait until edges have just been set. Then put the entire pan in the oven for 350 degrees until eggs are completely cooked through.
Feeding more? Get a larger frying pan and use 10 eggs and thinly sliced potatoes for a heartier dish!
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