Last Sunday, I was trying to figure out what to make to bring for lunches this week and with little motivation to head out to the grocery store I knew I needed to make due with what we had at the house. Since we’ve been getting weekly veggie deliveries and bi weekly egg deliveries, we seem to always luckily have a surplus of both of these items. I had used 1/2 an acorn squash earlier in the week, but still had the remaining side to use so I decided to go with a good old stand by and make a frittata. I started by cooking the other half of the sqaush in the microwave for 6 minutes.
While it cooked in the microwave, I preheated the oven to 375 and cracked 5 eggs into a 9-inch greased pan. I then foraged (yes, foraged) through our left over veggies and found a whole green pepper, half an onion and about 1/2 a cup of spinach to use. I chopped up all of the veggies and mixed up the eggs.
By the time I was done, the squash was ready. Once it came out of the microwave (and waiting for it to cool, yes very important step) I was able to scrape the inside out with a fork. I dumped in the squash in my eggs and continued to mix it through.
Once I had the squash added in I tossed in the remaining veggies. I decided to do the squash first since it sunk to the bottom and made somewhat of a crust. Yum!
To help bind it all together I tossed in some uncooked quinoa (about 1/4 cup) and then mixed it through prior to tossing the whole thing into the oven for 20 minutes.
Typically, I don’t follow a recipe for a frittata since I use it basically as an easy way to use veggie leftovers. I will typically just need to adjust cooking time and possibly the number of eggs to cover all the veggies. I cook for 20 minutes then check every 5 minutes or so to determine when it has become firm. Love a good frittata for lunches or breakfasts throughout the week!
Ps! Be sure to check out the new tabs at the top of the page! Hopefully it makes it easier to locate exactly what you’re looking for! Happy Friday!