Everything But The Veggie Drawer Frittata

Everything But The Veggie Drawer Frittata - like the cookies, but way more colorful!

This frittata is just like the cookies, but better because it uses up your veggie drawer! How many times have you bought vegetables just to let them rot in the drawer? I know have and it hurts my soul every time! Especially during crazy times like these when I know even more people in the world don't have access to fresh foods. How terrible of me to toss them because I failed to use them. Enter this frittata!

The Everything But The Veggie Drawer frittata is rich in fiber and antioxidants from all of the vegetables you have in your veggie drawer. For example, I've got sweet potatoes, bell peppers, and tomatoes in this one! Also, the eggs are an excellent source of choline. This nutrient is extra important during pregnancy and childhood for brain and nervous system development. Even though we know it's incredibly important, many prenatal vitamins don't contain it so it's vital to ensure your diet has choline in it.

You can also bake this recipe in a muffin pan for a quick grab-and-go meal. Either way, it's ready to go for all members of your family that are older than 6 months! If in frittata form, just give strips to your 6+ month old and pieces to your 9+ month old.

Pro Tip: I use a cast-iron skillet to sauté my veggies. Cast-iron is oven-safe so once the veggies are done, I just pour the egg mixture in and pop it all in the oven. Less dishes! Also, cooking in cast-iron helps increase the iron content of food because it leeches some iron into whatever you're cooking. Talk about a double-duty!

Everything But The Veggie Drawer Frittata

Gather Your Ingredients:

• Any veggies you have in your veggie drawer!

• 1 tablespoon olive oil

• 8 large eggs

• 1/4 cup whole milk

• 2 garlic cloves, minced

• Black pepper, to taste

• 1/2 cup mozzarella cheese, shredded

Let's Get Cooking:

1. Preheat oven to 400 degrees F. Dice all vegetables.

2. Whisk eggs, milk, and garlic until well combined. Set aside.

3. Heat olive oil in a cast-iron skillet (or any oven-safe skillet) and heat over medium heat. Add veggies and cook until tender. Season with black pepper, to taste.

4. Add in egg mixture and shake pan so the eggs evenly disperse. Sprinkle with mozzarella cheese.

5. Bake 20-25 minutes or until eggs are set.