More Vegetable Than Egg Frittata

Eleven months of blogging down, one to go! And this one is proving to be tough. There isn't a whole lot of culinary inspiration in fresh local veggies right now, and all the food magazines, tv shows, and websites are focusing on holiday cookies.

So, I have been eating a bunch of frozen leftovers - soups, squash, roasted tomatoes, etc. Tonight I roasted a bunch of veggies including beets to make Beet and Goat Cheese Salads for lunches this week. And I'll be making Split Pea Soup again tomorrow to satisfy a craving. These are not blog-worthy meals anymore...been there, done that! So I'm apologizing in advance if December is a bit light on blog posts. If any readers out there have inspiration for me, please send ideas my way! Either I'm winding down on this blog, or it's just another temporary dip on the ups and downs of cooking ideas.

I had my mom in town this weekend for our annual holiday show. We saw In The Heights and enjoyed it! And we ate out a lot. At non-healthy "restaurants" (using that term loosely here) where it is impossible to get anything green other than a wilty piece of lettuce on a burger. So tonight it was time to pack in the veggies and I took a page out of Mark Bittman's book for the More Vegetable Than Egg Frittata.

Usually when I make frittatas, I use 4-6 eggs for a pan this size. This one has only 2 eggs plus 1 egg white and a splash of water. And I think it would serve 3-4 hungry people.

First I roasted broccoli, cauliflower, parsnips, and mushrooms in a 450 degree oven until browned. Then I sauteed a half a yellow onion and a bunch of kale in a nonstick skillet. Add a TON of the roasted veggies to the skillet with the kale and onion. Then add your egg and water mixture, salt and pepper. Then I topped it with a little bit of finely shredded sharp Wisconsin cheddar cheese. Cook on stovetop until the eggs start to set then put in a hot oven to finish cooking and brown the cheese.

Shown here with the frittata is that effing delicious and amazing White Salad that is quickly becoming my favorite side dish.