When you need a hearty, easy a frittata is your best bet. And the bonus? It'll last for days in the fridge, so you're set for breakfast, lunch, and dinner.
I'm always on the hunt for something that a) uses up the odds and ends in the fridge, and b) lasts for a while in the fridge. A frittata fits the bill. This one is full of veggies -- and could certainly handle even more if you're trying to get rid of more produce.
The only rule (I've found) is that any veggies that will release liquid should be pre-cooked (think zucchini, tomatoes, spinach, mushrooms, etc.). In this frittata, I put the thinly sliced tomatoes on top which avoids weird watery eggs. If I were to mix them in, however, I'd want to give them a solid roast in the oven first.
Makes one 12-inch frittata
2 tablespoons olive oil
1 small yellow onion, cut in half moons
4 small red potatoes, scrubbed and sliced
12 large eggs
1/2 cup greek yogurt
1/2 cup grated cheddar cheese
1/4 cup grated parmesan cheese
2 cups loosely packed spinach, roughly chopped
1/2 cup loosely packed parsley, chopped
3 medium roma tomatoes, thinly sliced
4 cloves garlic, minced
Salt and pepper, to taste
Place a rack in upper third of oven; preheat to 425°. Heat 1 tablespoon oil in a 12-inch nonstick ovenproof skillet over medium heat. Add onions; cook, stirring often, until softened, about 5 minutes. Transfer to small bowl; set aside. Add 1 tablespoon oil to skillet and add potatoes. Cover with lid and cook, stirring occasionally, until potatoes have softened, 8-10 minutes. Mix onions back in with potatoes and cook 1 minute. Season with salt and pepper. Set aside.
Whisk eggs, greek yogurt, and cheeses in a large bowl. Add spinach and parsley; mix. Season with salt and pepper.
Increase the heat to medium-high. Pour the egg mixture over the potatoes/onions, shaking the pan to evenly distribute mixture. Gently place tomato slices atop egg mixture, then minced garlic. Sprinkle with salt and pepper. Cook the frittata, without stirring, until its edges begin to set, about 5 minutes.
Transfer skillet to oven. Bake frittata until golden brown and center is set, 18-20 minutes. (For an even crispier top, turn the broiler on hi at the end and broil for 2-3 minutes. Keep a close eye on this, though -- it can burn quickly!). Slice, and serve! (If you really want to indulge, try a frittata sandwich: sourdough, frittata, harissa, + extra spinach/greens.)