So if you read my post yesterday, I have an abundance of produce, had no meat, and no desire to skip an outdoor brunch to go food shopping on a Sunday! So, I challenged my family to a week of vegetarian dinners, using only the produce I bought and whatever ingredients I already had on hand. Tonight I was feeling like a frittata.
Monday’s are crazy! Most of the day is spent catching up on emails, training calls, and trying to figure out my schedule for the week. Isabella also has dance after school and we don’t get home until 5:15 so Monday night dinner has to be easy-and fast. And this was!
I decided on a Spinach Feta and Tomato Frittata and a Purple Bean heirloom Tomato Salad. I added another green salad at the last-minute because Isabella had a friend over for dinner and I wanted to make sure I had enough food (The Italian in me is horrified at the thought of running out of food lol!)
Spinach Feta and Tomato Frittata
2 Tablespoons Extra Virgin Olive Oil or Avocado Oil
6 Organic Cage Free Eggs
3/4 cup water
1 onion, chopped
2 garlic cloves. minced
3 cups chopped spinach
1 cup cherry or grape tomatoes, halved
4 ounces Feta Cheese, crumbled
Sea salt and fresh ground pepper
Preheat oven to 450 degrees
In a large bowl, combine eggs, water, 1/2 teaspoon sea salt and fresh ground pepper to taste. Whisk together. Stir in the tomatoes and 3/4 of the feta cheese to the egg mixture and set aside.
Heat oil in a large skillet over medium heat. Add onions and garlic and saute for a few minutes until soft. Add the spinach, sea salt, and fresh ground pepper and cook until it wilts down. Pour egg mixture into skillet. Cook until the edges start to set.
Transfer pan to oven and bake for 15 minutes until frittata is firm and cooked through.
Purple Bean and Heirloom Tomato Salad
-Really simple and no cooking involved. Just fresh ingredients. I’m a very visual person, so I love all the colors in this simple salad. Again, use what you have. If you have green beans and red tomatoes, use those!
Three ingredients to make a salad dressing and you will never buy store-bought dressing again! I used the same dressing on this salad and the green salad I added at the end.
1 pound purple beans (Isabella is obsessed with the color purple. She picked these out at the Farmer’s market)
3 large Heirloom Tomatoes
Pink Sea salt and fresh ground pepper
1 garlic clove, minced
1 Tablespoon White Balsamic Vinegar
2 Tablespoons Extra Virgin Olive Oil
I like to shake up my dressing in a mason jar or container with lid. Just add the ingredients and shake them up.
Cut Tomatoes into wedges. Toss tomatoes with beans in a large bowl. Season with Sea salt and fresh ground black pepper. Drizzle with dressing and toss to coat.
Our Dinner Table:
And these were the results: My daughter’s friend took a bite of the Frittata and said “Wow! I didn’t expect it to be so good!”. What an awesome compliment! And she also asked me if she could take the rest of the purple bean and tomato salad home! And Isabella asked to take what was left of the Frittata for lunch tomorrow. Yay!
Up tomorrow..Slow cooker Veggie Bean Quinoa Chili!
- 2 Tablespoons Extra Virgin Olive Oil or Avocado Oil
- 6 Organic Cage Free Eggs
- ¾ cup water
- 1 onion, chopped
- 2 garlic cloves. minced
- 3 cups chopped spinach
- 1 cup cherry or grape tomatoes, halved
- 4 ounces Feta Cheese, crumbled
- Sea salt and fresh ground pepper
- Preheat oven to 450 degrees
- In a large bowl, combine eggs, water, ½ teaspoon sea salt and fresh ground pepper to taste.
- Whisk together.
- Stir in the tomatoes and ¾ of the feta cheese to the egg mixture and set aside.
- Heat oil in a large skillet over medium heat.
- Add onions and garlic and saute for a few minutes until soft.
- Add the spinach, sea salt, and fresh ground pepper and cook until it wilts down.
- Pour egg mixture into skillet.
- Cook until the edges start to set.