My favorite thing to do with the leftover vegetables and herbs in the fridge is make a frittata. It’s pretty easy to do, and works for any meal of the day. It’s also very easy to make it to feed a crowd, or for just one. And you can put virtually anything in it! This morning, I had about 1/3 of a box of frozen peas sitting in the freezer, some leftover red bell pepper, and a carrot. Then I found some thyme that was just begging to be used (my fresh herbs often end up in the garbage, it’s rather sad).
Frittatas are much less fussy than omelets. You start them on the stove, then move them to the oven. They get light and fluffy with hardly any work, and you don’t have to worry about folding them correctly. Just cut them into wedges and enjoy. Zeke ate his in a piece of pita bread. I ate mine with a knife and fork.
I would definitely say this is more of a lunch frittata than a breakfast one, but hey, eat it for any meal. The thyme was really really great in this! If you have it, definitely don’t leave it out!
- 1/4 red bell pepper, chopped
- 1 carrot, chopped
- 1/3 box frozen peas
- 5 eggs
- 3 sprigs fresh thyme, chopped
- A handful of cheese, more or less depending on how cheesy you like your eggs
- Olive oil
1. Preheat the oven to 450 degrees.
2. Chop of the carrots and peppers into tiny pieces.
3. Heat about a tablespoon of olive oil in a medium skillet. When hot, add the carrots and peppers. Saute until soft. Add the peas and cook until just warm.
4. Meanwhile, crack the eggs, whisk together and add the cheese, reserving a bit for the top. Add the chopped thyme.
5. Make sure there is some space between the vegetables in the pan. Pour the egg mixture over the vegetables and cook over medium heat for about five minutes. Transfer the pan to the oven, and cook until the egg is cooked through, about ten minutes. Broil for 2 minutes if you want a dark brown crust on top.