Have you adopted the meatless Monday thing?
All the cool kids are doing it.
We’re a mostly meatless home these days, but we do an official meatless Monday with friends of ours and alternate hosting duties each week. What I won’t tell you is that we pair our meat free nights with the Bachelor/ Bachelorette/ Bachelor Pad.
OK fine. Now that Matchmaking Madness Meatless Mondays is out of the bag (yes -seriously) let me show you one of the easiest one-pot options out there.
A frittata is basically a quiche without a crust. Quiche crust is usually pastry based and not generally considered a healthy choice – so you’re just getting the good stuff here.
The other awesome thing about frittatas is that you can load it with a near endless combination of flavours.
You may even want to consider Frittata Fridays, so you can get rid of any leftover veg, cheese, herbs or meat you’ve got kicking around in the fridge.
This recipe features swiss chard, tomatoes and fresh sheep’s milk cheese. Here are some of my other favourite combos:
- cremini mushroom, gouda and thyme
- roasted red pepper, spinach and feta
- sun-dried tomato, basil and fresh mozzarella
- broccoli and/or cauliflower and old cheddar
Frittatas are a meal in themselves, but I usually serve mine with toast. Because what’s a meal without carbs?
They also work really well as leftovers. We’ll usually have 1/4 of the frittata each for a meal, but this can easily be stretched by serving it with a side big salad.