I’m back! Once I put all the pictures on my computer, I’ll do a vacation round up. I haven’t even unpacked my suitcase yet, let alone thought about uploading pictures. It was a really nice trip though. I really loved driving across the country and getting to see parts of America that I’ve never seen before. It was a really interesting experience and I’m glad that we did it. Plus, I really hate flying so it was nice to limit the amount that we flew.
Before we left Anthony had a potluck at work and we had NO food in our house, because we were leaving for 10 days! He threw everything we had together to make a frittata. It was the perfect idea to bring to a potluck. A lot of his co-workers are vegetarians, so even they could eat this. And I can eat it too since it is dairy free! You can honestly put almost any veggie into a frittata and it will be good, so use what you already have in your house. It’s hard to buy food for just two people and this is a way to use up those vegetables that are about to go bad. Also, in the picture above you can tell that we have a frittata pan, so it’s really easy to flip it but if you don’t have a frittata pan then you’ll need two pans to be able to flip the frittata. This is the perfect recipe to share with friends or make for an easy breakfast.
Green Bean and Potato Frittata
Yields – 8 servings
Prep time – 10 minutes
Cook time – 25 minutes
- 4 large eggs
- 1/2 cup of chopped green beans
- 1 large potato, sliced in chunks
- 1/2 a yellow onion, chopped
- 1 red pepper, chopped
- 1/4 cup of mushrooms, chopped
- 1 clove of garlic
- salt and pepper to taste
- 1 TBSP of olive oil
- In a large pan begin by frying the potato in the oil over medium heat.
- While the potato is frying, chop all your veggies and scramble your egg.
- Once the potatoes are soft to touch, add the rest of the veggies to the pan and cook until they are cooked through.
- Add the eggs and cover for 5 minutes.
- Flip the frittata (by either using another pan) and then cook until both sides are browned.
- Slice and serve!