Veggie frittata, a weeknight savior.

Getting dinner on the table every night can be a challenge, you know it, I know it, heck even “they” know it. This is especially true when you have diet restrictions, and when you don’t like eating the same old things every other day. I try to vary our meals, and we do plan each week in advance. But there are those days when either the world is in chaos, or the planned meal just doesn’t sound good today. That’s when we turn to our good friend veggie frittata – delicious, fast and healthy


Serves 4

  • 8-12 eggs (we prefer brown cage free eggs)
  • 2 pounds cooked vegetable; such as onion, celery, carrot, greens, mushrooms, pepper, etc. This can be done the day before, or before you go to work.
  • 4 oz shredded cheese
  • salt and pepper to taste
  • cooking spray
  • 4 pie tins (you find them inexpensive in the baking aisle)
  • Hot sauce (optional)


Preheat oven to 375F, spray each tin with cooking spray. Place eight ounces of cooked veggies in each tin and top with one oz of shredded cheese.

Mix two or three eggs with two ounces chicken stock and salt & pepper using a fork, then pour into tin, repeating until all four are done.

Bake in oven for 20-25 minuets until the top becomes lightly browned. Using a spatula, slide frittata onto plate and serve immediately. Leave the hot-sauce on the table, we all have different heat levels.

There you go a super fast and easy weeknight dinner, if anyone wants to share their weeknight savior dish I’m all ears…er, eye’s?

Cheers, Blue


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