Three Veggie Frittata

Some exciting things are about to happen – spring might come early, Game of Thrones is almost back, and I’ve just booked my massage for Valentine’s Day weekend. That’s right, I’m treating myself to the most romantic Valentine’s Day ever because I’m worth it and being single is currently fabulous.

Did that sound forceful? If it did, that’s not what I wanted – I just didn’t want to sound like a bitter old lady because I’m really not. I enjoy my Wei time more and more as I age gracefully.

With that said, I’d still like my couple friends to enjoy this Hallmark holiday. Some people love love and I love myself eating sushi. For my selfless friends who want to do something nice on Valentine’s Day, I planned out a breakfast recipe for you: three veggie frittata.

I figured since the big day is on a Sunday this year, it would be super sweet to make breakfast together and just be lazy for the remainder of the day. Besides, trying to get a reservation on this day is almost as difficult as getting one on Mother’s Day.

Frittatas are special – they’re like a loaded quiche without the complicated crust. This makes them much, much easier to make. And the best thing about a frittata is that you can use whatever you have in your pantry and it’d still be delicious. I’ve gone with light and simple ingredients to give you some inspiration. It’s really simple: if it’d be good in an omelet, then it’d work in a frittata.

A few notes: depending on the size and depth of the pan you use, the amount of filling, eggs, and cooking time will vary. I used an 8” cast iron skillet and mine took about 15-20 minutes. Just keep an eye on it and everything will be fine.

Even if you’re celebrating by yourself or with some friends, consider wowing everyone and yourself with a delicious frittata.

Three Veggie Frittata
Inspired by Food Wishes
By W.
Serves 4-6

9 eggs
1½ cup grated Pecorino cheese, separate ½ cup
Salt and pepper
Cayenne
1 tablespoon olive oil
1 chopped leek, about 2 cups
7-8 baby broccoli, 1” pieces (2 cups)
1 tablespoon chopped rosemary
1 cup kale, chopped

Preheat oven to 350F. In a large bowl, whisk eggs with 1 cup cheese. Salt and pepper to taste. Add a pinch of cayenne.

Make sure vegetables are washed properly and chopped evenly into bite size portions. Warm up heavy pan on medium heat. Add olive oil and leeks. Salt to taste and stir often, about 5 minutes, or until leeks are soft and translucent. Throw in the baby broccoli and add a little salt again. Add rosemary, sauté, and stir for another 3-4 minutes. Add chopped kale and stir and cook for one minute.

Add egg mixture and gently stir to ensure the egg mixture is evenly distributed. Top off with the remaining ½ cup cheese. Add more pepper if desired. Place in center of the oven and bake for 15-20 minutes, or until the center is set and no longer jiggles.

Let cool for at least 10 minutes before serving, the eggs are still settling while cooling.

You can serve this plain, with sriracha, or some lovely fried sage. Lover’s choice.