In an effort to eat more vegetables while busy being a parent, I've whipped up a frittata that we can enjoy for breakfast, lunch, or dinner! It's loaded with veggies and is a breeze to make after a busy day with the kids.
At Macaroni KID, we skip the fluff and get straight to the good stuff. No need to scroll through pages of unnecessary content — our recipes are easy to find. Now let's get cooking!
Zucchini, Tomato, and Feta Frittata
Ingredients:
- 1/4 c. farro
- 1 zucchini (quartered, cut into 1/4 inch slices)
- 10 cherry tomatoes (halved)
- 1 red pepper (diced)
- 1/4 cup crumbled feta
- 2 garlic cloves, pressed
- Olive oil
- Salt & pepper
- 8 whole eggs
- 1/2 cup milk (I use fat-free)
Instructions:
- Cook farro according to package directions. Set aside to cool.
- Mix veggies, garlic, salt, and pepper and roast at 375 degrees for 15 minutes. Set aside to cool.
- In a large bowl, beat eggs until fluffy. Add milk, 1 tsp. salt and 1/4 tsp. pepper. Fold in vegetables and feta.
- Pour into greased pie plate (9-10 inches) and bake at 375 degrees for about 25 minutes, or until set in the middle. Serve warm.
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Jenna Amyot is the publisher of Macaroni KID Burlington-Wilmington-Woburn-Winchester, Mass.
