~~posted by Jen
Lots of times I steam fresh or frozen veggies for a side dish, and inevitably when I clean out the fridge, there is always a sad little container of leftover vegetables. Today was my weekly fridge cleaning day, and I found just such a container of mixed vegetables (peas, corn, carrots, & green beans), maybe a cup and a half. I was about to make breakfast, and was planning on eggs, so I decided to make a frittata. I also happened on an almost empty container of Greek Yogurt, it had maybe 1/4 cup in it. Those of you who know me (whether online or IRL) know that I consider myself the Queen of Greek Yogurt. Nothing is sacred, I will try it with Greek yogurt AT LEAST ONCE just to say that I have. (Yes, I probably need some hobbies.)
S’anyway, I sometimes put cream cheese in my quiche instead of brie or a pricier cheese, so I figured wth, the Greek Yogurt might make the eggs creamier. Holy Snaps, Batman! I am not kidding. Y’all, these are some of the best damn eggs I ever ate in my entire 39 years of egg eating. Seriously!! Added bonus: the non-WLS peeps in my house went bonkers over this frittata. There was not a SPECK of it left! Plus, it is super duper quick and easy if you’re in a rush and need a healthy meal the whole family will like. You can whip this up quicker than Domino’s can deliver. I didn’t add any meat to this, but you certainly could add meat if you have some leftovers that need to be used. I served mine with a salad on the side, but it would be great with a cup of soup too. Here’s how I did it, super easy!!
Jen’s What A Frittata!
6 eggs (use eggbeaters if that’s your thing)
1/4 cup 0% Greek Yogurt
1 tbsp chives
1 tbsp parsley flakes
1 tbsp garlic powder
1 tbsp onion powder
1/4 cup 0% milk
1 1/2 cups cooked vegetables (whatever you like or have on hand)
1/2 cup shredded cheese (I used cheddar, use whatever you have or like)
1 small pat butter
1 tsp Olive Oil (or you can use cooking spray for the butter & oil, personal choice thing)
salt & pepper to taste
OVEN SAFE SKILLET make sure it is oven safe to at least 400 degrees
Preheat oven to 400 degrees. In a mixing bowl, combine eggs, milk, yogurt, and seasonings. Beat this well, so that everything gets really combined. You don’t want lumps of yogurt in your eggs. I used a hand whisk and took out all my aggressions, but you could use an electric mixer on low for maybe a minute or two. Set the cheese aside for later. On top of the stove, heat the skillet and add butter & oil or spray well with cooking spray. Once it is hot, add the veggies and stir them around til heated through, then pour in your egg mixture. Using a rubber spatula, slowly stir the egg mixture and veggies until thoroughly combined. You want the eggs to be about 2/3 done but still in a solid mass (think omelet) and not in pieces like scrambled eggs. Sprinkle the cheese evenly over the top of the eggs. Remove the skillet from the stove top and place it in the oven for about 8 to 10 minutes or until the cheese is thoroughly melted. Let it cool slightly before cutting it into wedges, that gives the eggs extra time to set up so it comes out in one piece. Makes 8 pie-slice sized servings.