In my house there is no such thing as too many eggs. There are eggs at breakfast: scrambled, poached, fried in butter, whisked into pancake or waffle batter and sealed into slabs of french toast. There are eggs at lunch: hard boiled, in sandwiches, sliced over salads, and atop sauteed greens on toast (which is a lunch idea that honestly deserves a post of its very own!). And now there are eggs at dinner.
I recently implemented a weekly egg night into my usual meal planning rotation, and it has quickly become a family favourite. Or perhaps mostly a Sarah favourite, owing to the ease and speed with which one can turn eggs into fantastical and healthful meals. Couple that with the fact that eggs pair well with just about any old wilted veggie, nub of forgotten cheese or leftover herb, and you have a time-crunched mama’s dream food.
Frittata is by far the category leader in my household egg night, and a great way to introduce egg night to a skeptical family. Call it vegetable pie if you need to! I’m giving you one of my absolute favourite frittata flavour combinations, but the frittata is really a perfect base for just about any of the most random veggie, cheese, meat and herb combinations. Which means there are bound to be many more frittata recipes to come…
To speed things up come dinner time, caramelize the onions or chop the veg, grate the cheese and whisk the eggs in advance. Then just sautee the veg, pour the egg mixture over top, pop everything into the oven, and watch as it all puffs up into a soft and cheesy pie.
My go-to side dish on frittata nights is a handful of frozen sweet potato fries (totally allowed, once in awhile), or roasted sweet potato wedges if I find a little more time, and a simple green salad. Veggie sticks and garlic toast are also nice, and very kid-friendly, accompaniments.
This recipe will give you a fairly large frittata, and the leftovers make a perfect breakfast, brunch or lunch, served warm, cold or in between.
Stay tuned for more fabulous egg night recipes.