Sunday, March 13, 2011

A Veggie Frittata Saves the Day

It was Friday night.  I just came home from a fabulous Korean dinner with Bo, which begged for me to slip into comfy sweatpants.  Yep...I achieved that level of full.   But I couldn't just throw myself onto the couch and veg.  My aunt and cousin were coming over tomorrow and there had to be food.  Not that they weren't happy to go out somewhere, but I wanted to offer them good ol' fashioned hospitality in the comfort of our comfy apartment.  So egg dish came to the rescue - a veggie frittata to be more specific, which I whipped up mainly from ingredients I had at home.

Consisting of seeded cherry tomatoes, red onions, garlic, fresh rosemary and goat cheese, the frittata was an earthy, healthful and filling meal.  We enjoyed it quite a bit after taking an active Zumba class prior to it.  Even though we're all bread freaks in my family, I opted to pair the frittata with a simple side salad of baby arugula, tomatoes, rustic pieces of burrata cheese, topped with olive oil and pepper.  Not only did it make for an elegant brunch, it was quick, easy and versatile.  After completing the frittata the night before, I refrigerated it and popped it into the microwave for about a minute and a half before serving it.  It totally did the trick and my guests seemed impressed. Pheewww...

Here is the recipe I followed.  Instead of using cottage cheese, I substituted with 2 1/2 tbs of good quality goat cheese, and frozen mixed veggies were subsituted with fresh cherry tomatoes.  It was yuuummmy. 

Veggie Frittata Recipe


  1. This looks wonderful! That is what's so great about a frittata...just through in whatever you have, and it works. Yours sounds like all the things I would have lying around. Thanks for sharing!

  2. You're welcome Kristina. Glad you found it useful.



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