Meatless Monday: Vegetable Frittata

Eggs are so easy and versatile, and personally I love them for dinner. For this frittata (2 large servings), you dice one large potato and put it in a small pot of water to boil. Meanwhile, take a large skillet and spray on some olive oil. Throw some chopped green beans, some bell pepper and bits of cauliflower (really, anything you have in your crisper will do). Saute the vegetables until tender-crisp and take pan off the heat. Whisk 4 large eggs in a bowl with fresh herbs and around a 1/2 cup of milk. Optional: add some grated cheddar at this point. Arrange the sauteed vegetables in one layer of the skillet, along with the now-cooked diced potatoes. Put skillet on medium heat and slowly pour the egg mixture in. When it’s cooked through, if it’s still soft on top put skillet under the broiler briefly to set eggs. Served with a salad, this is fantastically satisfying and nutritious.

What’s your favourite egg recipe?