veggie frittata

Friends, I made a frittata.  And it was good. I’m so proud.

veggie frittata (10 of 10)

You see, I was faced with this little problem.  We had way too many vegetables in the house and had to come up with a dish that would use some up.  A nice problem to have but still.  And quite frankly, another salad or pasta just wouldn’t do.

So frittata it was!  I love that word by the way. Frittata! Hakuna Matata.

veggie frittata (6 of 10)

I thought a frittata would be complicated but it was truly a very easy one pot dish to make.  And it is a great way to use up your harvest or even leftovers.  The options are pretty much endless. You can add vegetables, meat, fish, cheese.  And you can serve it for breakfast, lunch or dinner.

veggie frittata

I used one cup each of the following vegetables: red/green peppers, tomatoes/tomatillos & scallions.

I chopped up the veggies the night before so when I woke up I felt like I was on a cooking show with all of my ingredients prepped in handy little bowls.  And then I remembered that I don’t have a hair and make-up artist on staff.  Hmm, I’ll have to work on that.

veggie frittata

First, I chose a round pie pan because it could go on the stove and in the oven.  Anything cast iron would work too.  I found that most of my pans, though, had handles that aren’t ovenproof.

So I sprayed the pan with olive oil and pre-heated the oven to 400.  On medium heat, I sautéed the hardest vegetable first.  In this case, the peppers.  I decided to add some sesame oil for added flavor.

I continued to add each vegetable and seasoned with salt, pepper and thyme.  But again, the seasoning options are pretty much endless.

Once the vegetables were cooked (about 15 minutes), I added shredded cheddar.

And then the eggs.  I whisked 8 eggs and poured them over the vegetables and cheese.  The sides cooked up in about 10 minutes on the stove top.

veggie frittata

Finally, I placed the concoction in the pre-heated oven.  It took about 15 more minutes for the eggs to cook through.  The top of the frittata browned nicely.

Cooking times will vary depending on the size of pan you use and how many ingredients you add.  You could certainly double this in a casserole for a brunch.

Our version serves four: 3 cups of vegetables, 8 eggs, 10 inch pie pan

veggie frittata

I let it cool for a few minutes, cut into wedges and served it with wholegrain toast for breakfast.  It was met with rave reviews!

veggie frittata

That, my friends, is a frittata!  Means no worries.  Oh wait, that’s Hakuna Matata.

beet stuffed peppers

I’m back with another food post, friends.

I’m talking about beetroots today.  They are said to be a natural anti-inflammatory vegetable which is what we are after in our house.  But what can be done differently with beets?  Well, this is one of my new faves that I like to think I made up because I’ve never heard of a Beet Stuffed Pepper before. About a week ago I posted a prep picture of this entree on instagram and got a lot of inquisitive likes.

Beet Stuffed Pepper

So I’m sharing the deets but hold onto your seats because there’s really only one thing you need to know about making this deliciously, filling vegetarian dish.

Are you ready for it?

The secret to Beet Stuffed Peppers is to follow your favorite traditional stuffed pepper recipe and then subtract the ground beef and add ground beets.

That’s it. Earth shattering, I know.  It kind of rhymes too: Subtract the ground beef and add ground beets.

Here’s exactly what I did to make this simple yet tasty dinner.

  • Take 3 average size beets, wash and peel the epidermis.  Grind the beets in the food processor.  Next, mix seasoned bread crumbs into the ground beets.  I used about a 50/50 ratio of bread crumbs to beets.  The bread crumbs absorb the moisture that the beets cook off.
  • Wash and core 2 green peppers.  A tip I learned from a friend when baking stuffed peppers is to briefly cook the peppers in boiling water to soften them.  This way they are more pliable and do not tear when you stuff them.
  • Next, you guessed it, stuff the peppers with the beet mix.  I sprinkled fresh shredded parmesan cheese to the top along with more bread crumbs.  Also, a dollop of raw honey (my favorite sweetener) on top complements the beet flavor very well.  The honey will cook into the stuffed pepper.
  • Bake at 325 for about 50 minutes and enjoy!

Beet Stuffed Pepper

These stuffed peppers are so filling that I couldn’t even finish mine!  Let me know if you give it a try.  And again, try this with your own stuffed pepper recipe and just substitute the beef for beets.

P.S.  Doesn’t the color remind you of red velvet cake?