Recipe: Veggie Frittata
One of my goals is to have an organized meal plan ready for the week so that on busy afternoons (which is every afternoon!) , I have the ingredients and meal planned ahead of time so I can get a healthy dinner on the table. Am I perfect? Far from it, but in general, my motto is:
“cook smarter, not harder”
When I make Jackson’s chicken nuggets, pancakes or burgers, I always triple or quadruple the recipe and freeze individually for quick, easy access.
When I make bone broth, I plan ahead what I’m going to use the shredded chicken for….usually enchiladas, fried rice or chicken soup.
When I make a crockpot recipe, I’ll double or triple the recipe and freeze the others for future grab-and-go dinner.
Yesterday, I posted on Facebook that I chopped up our Farmer’s Market veggies (asparagus, onion, broccoli and cauliflower), dabbed on about 1/4 cup of Coconut oil, a sprinkle of Maldon Salt and some Organic seasoning, baked in the oven at 350 degrees for 40 minutes and had delicious roasted veggies as a side for our roasted chicken. I made a bigger batch of veggies knowing I would use the leftovers the following day.
(Side note, I learned about Maldon Salt at a cooking class I took, and it’s now my go-to salt. I love the flavor and do use it in baking/cooking, but more often use it to sprinkle on top of a dish. I get it at Whole Foods)
Tonight’s dinner came together in about 5 minutes (plus 30 minutes of baking time) because I had all the ingredients and the veggies were all ready to go!
You know the frittata is finished cooking in the oven when you jiggle the pan and there’s no liquid egg movement in the middle. You can also tell by lightly touching the middle of the frittata…it should be firm.
Frittata is great as leftovers the next day, easily reheated in the oven for a quick breakfast or lunch!
If you have any examples of, “cook smarter, not harder,” I would love to hear! This busy Mamma is always looking for tips and tricks in the kitchen to simplify life!
Thanks for reading!