Dinner doldrums (and a recipe to beat ‘em)

by Camille on March 7, 2011

Blame it on the weather, but last week, I had major dinner burnout (a girl can only have protein + vegetable + starch so many times before she starts to go nuts). To break through my dinner doldrums, I flipped open Mark Bittman’s How To Cook Anything and stumbled on a recipe for a frittata. Breakfast for dinner isn’t a new concept for me, but this recipe–which I modified by using egg whites and this particular veggie and cheese combo–was exactly what I needed to pull me out of my meal funk. It’s light yet satisfying–perfect for wet, almost-spring weather.

Veggie Frittata

-8 eggs (can be all egg whites or half egg whites and half whole eggs)
-1/2 cup diced onion
-1 cup diced mixed veggies (I used tomatoes, red peppers and fresh baby spinach)
-1/4 cup light feta cheese
-Parmesan cheese

1. Heat oven to 350 degrees
2. Spray a pan (preferably a stainless steel or enamel pan that can go right into the oven) with cooking spray, then sauté onions on medium heat until they soften.
3. Add the rest of the veggies, and a bit more cooking spray. Cook for two to three minutes.
4. Pour the eggs in, then sprinkle the feta. Turn heat to medium-low and cook for about 10 minutes.
5. When the eggs are nearly set, grate parmesan over them, then put them in the oven for another ten minutes.
6. Pull out and let cool at least minutes before serving.


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Lauren Slayton March 7, 2011 at 6:53 am

Are you lurking in my steamer? If I eat another soup, stir fry or piece of steamed fish I may hurt someone. I was think spring produce would control my violence but maybe your frittata (or Mark’s ) will do the trick.

Lauren March 7, 2011 at 1:56 pm

Great idea! I’ve been in kind of a dinner rut as well, and this recipe sounds super easy! The last frittata I made had onions, smoked salmon and light cream cheese, and I served it with a side of avocado & a salad – really good too.

Jen March 8, 2011 at 10:14 am

I love frittatas and this one sounds great! My husband doesn’t like regular tomatoes but I could easily sub in sundried, or maybe some canned artichokes. I frequently make a quiche for dinner, and serve it with a side of veggies or a salad. I am also a big fan of breakfast for dinner, as I also tire easily of the meat + veggie + starch formula. I rarely cook meat at home, probably only once a week or so. Mostly because chicken bores me to tears, and my husband doesn’t like fish ;)

Tara March 10, 2011 at 10:23 pm

This recipe looks great! I trust in your ability to track down the best egg recipes! Can’t wait to try it.

Darci Smith March 11, 2011 at 12:09 pm

Once again, Camille saves the day! I substituted what I had in the crisper: asparagus, red and yellow peppers, baby bella mushrooms and fresh baby spinach. I topped it with the last of some shredded mozzarella, and sprinkled it with parmesan before sliding it in the oven. It was delicious with a side of avocado. Thanks :)

Camille March 11, 2011 at 12:12 pm

Darci, that sounds delish. I’m convinced avocado makes everything better.

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