Everyone loves trying new recipes, and on the weekends I love cooking things like risotto, stews that simmer for hours, pakoras, and homemade sushi. But during the week, tried and true recipes that come together quickly are what we rely on. Sometimes we need to cook without a recipe, and your CSA share box is the perfect way to improvise and get wholesome veggies into quick dinners. Frittata is one of my favorite brunch items, and when I’ve got nothing else up my sleeve it makes a perfect dinner. I always have something rolling around the fridge that goes well with eggs and cheese. Add bacon or roasted root vegetables on the side if you have time, or serve on it’s own.
Start with vegetables. Onions and/or garlic make a great flavor base. Frittata often has potatoes tucked into it, but it doesn’t have to. Last night’s leftover roasted potatoes work well here. If using root vegetables, start by roasting them in a cast iron skillet that you’ll later add the eggs too. Either way preheat your oven to 400F while you prep the ingredients. When the roots are just about done switch to stove top (be careful of that hot handle!) and add softer veggies. If using only softer veggies like mushrooms, greens, peppers, etc. start them out on the stove top and cook until soft. Some good combinations:
Potato, onion, and spinach with white cheddar.
Asparagus and mushroom with gruyere.
Arugula and garlic with cheddar.
Tomato and spinach with feta.
Butternut squash and onion with gouda.
Peppers and onions with mozzarella.
Broccoli and potato with goat cheese.
Greens work well in frittata like kale, turnip greens, mustard greens, spinach, and swiss chard. Fresh tomatoes are perfect and can be added raw. Onions and garlic will pair well with almost any frittata. I can’t think of a cheese that won’t work except maybe a triple cream like brie, try blue cheese, goat, feta, extra sharp cheddar, parmesan, gruyere, ricotta, or a combination. I usually serve meat on the side, but feel free to add cooked bacon, sausage, or ham.
While the veggies are cooking add the eggs. Preferably local, seek out organic and free range. You will taste the difference! A good rule of thumb is 2 eggs per person, so for four people crack 8 (I recommend using at least 6 eggs and up to 10 in a 12 inch cast iron pan) eggs into a mixing bowl or stand mixer. Add about 1/4 cup of milk or cream a dash of salt and pepper, then beat the eggs and add to pan with the veggies.
Cook the frittata over medium heat until the bottom starts to set then finish in the oven (preheat the oven while cooking the veggies) or under the broiler. Serve right out of the pan for a quick and easy dinner.
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