Collard greens, goat cheese and tomatoes make a simple and delicious frittata. Great for lunch or dinner.
When life gives you 2/$4 organic cage free eggs, you make a frittata for lunch.
Seriously, how good of a deal is that for 2 dozen eggs?
Some recent changes at my job have left me now working from home which means saying adios to packed quick lunches and welcome to all the possibilities in my fridge and pantry. At first, I thought I’d miss talking to people in person throughout the day but, when you can make this for lunch any day of the week, social interaction becomes overrated.
Omelets have never really been my thing. They’re soft, mushy and the whole flipping half of it over to get the perfect fold thing has always eluded me. I’m no Julia Child.
Frittata’s however, require none of that fanciness. Three steps and you’re done.
1. Sauté mix-ins.
2. Pour eggs in sauté pan.
3. Broil in oven.
There should probably be a step #4 to remember not to grab sauté pan from oven with bare hands but for some reason I think that may only apply to me, my impatience and my growling stomach.
While this combination of flavors was amazing, this is really a method you can adopt for any toppings. Go ahead and get crazy.
And, if you’re not as “lucky” as me to work from home, it makes an egg-cellent (haha) dinner in a time crunch.