"Empty the Fridge" Veggie Frittata

Happy Thursday! I've had this recipe up my sleeve since last week's WIAW. I started to put my post together, but then I got sidetracked getting ready for my weekend away and it just never came together!

Before we went away I made a fantastic frittata, so that I could clean up all the veggies that were in my fridge. I just can't stand the thoughts of all my veggies going bad while I'm away. I was inspired by Leanne's recent post for her Everything Awesome Frittata and I basically stuck to her directions, but modified the ingredients to suit what was lurking around in my crisper.

"Empty the Fridge" Veggie Frittata
Serves 4

This is an amazingly delicious and light dinner! You can modify it to include any veggies you want to use up and for all the meat eaters out there, you could easily add in some diced ham or chicken. I had the recipe analyzed and I was so happy to see that it only had 193 calories per serving! Now that's my kinda dinner!

6 eggs
1/2 c unsweetened almond milk (or milk of your choice)
1/2 c diced sweet onion
1 lg portobello cap, diced
2 tbsp black olives, pitted and diced
1/4 c shredded zucchini
1/4 c. shredded feta cheese
3 dashes Frank's Red Hot (we put that sh*t on everything! --- hehe sorry I just couldn't help myself ;-)
minced fresh herbs - I used basil and rosemary
sea salt & pepper to taste

Grease an oven safe skillet and heat to medium heat on the stovetop.

While warming the skillet, break your eggs into a large mixing bowl. Add the almond milk and whisk until well mixed.

Add in all the other ingredients and stir to combine.

I've gotta warn you that this really is "XTRA HOT!"

Pour the egg mixture into your prepared and warmed skillet. Cook for 7 - 8 minutes.

While cooking on the stovetop, turn your oven to Broil.

Once 7 - 8 minutes has passed, place the frittata under the broiler for 5 - 6 minutes. Make sure you keep an eye on it because you want the top to be golden brown.

Remove from the oven and let sit for 5 minutes.

Slice and serve.

So tasty! This is a perfect dinner for a summer evening. It would be great paired with a lettuce salad or some fresh local fruit.

I only like to eat my eggs when they're scrambled. What's your favourite way to eat eggs?
How do you clean out the fridge before going away on vacation?
Have a great night!!

Andrea

What I Ate (off the grill) Wednesday

Happy Wednesday late Tuesday night! I know I'm a wee bit early this week, but I just couldn't wait to say hi! I'm so sorry that I have been MIA this week. Derek and I went away for a mini-vacation and went totally offline for almost 4 whole days! I have to admit it was absolutely wonderful and even though I've been home since late Sunday night, I've totally remained in vacation (aka lazy bones) mode!

Thankfully, I was able to get enough energy to whip up a delicious dinner on the barbecue because I just couldn't let a What I Ate Wednesday go by without sharing something fabulous!




I had grilled corn, grilled sweet potaters, a grilled balsamic mushroom cap and some grape tomatoes from my patio garden. Dinner was absolutely scrumptious!

It was the first time I'd ever tried grilling corn in the husks.  We've boiled corn, grilled it in tinfoil, steamed the cobs and nuked them in the microwave. Fresh corn can be cooked so many ways, but I wanted to try something new and see how it turned out.....I've gotta say friends it was awesome!

Grilled Corn on the Cob (in the husk!)
Makes as many cobs as you can handle baby :-)

What you need:  Cobs of corn and Earth Balance or butter

Carefully peel down the husks of the corn and remove the silk. Don't pull the husks right off because you need them to wrap back up around your cobs.

Once the silk is removed, spread some Earth Balance on each cob.

You need to spread it around a little more than that!! :-)

Wrap the husks back up around the cobs and tie them together with some kitchen string. I didn't have kitchen string, so I soaked some regular old white string from Derek's shed in water and used it. It did the trick but by the end of the cook time, some had burnt off.

Heat your barbecue grill to medium heat. Place the cobs of corn on the grill. Cook for 20 minutes making sure to turn to ensure all sides are evenly cooked.

Remove from the grill and remove the string and husks.

Eat up!!

There will be a mouthwatering sweet scent of caramelized corn that will waft from your platter as you take your corn off the grill --- I couldn't wait to get a bite! It was Gooo-oooddd!

And I can't forget to give an honourable mention to all the local fruit I've been enjoying. Peaches are my poison today!! I could eat this whole basket! Local = Fabulous!

If you're looking for more amazing meal inspiration, make sure you hop on over to visit Jenn at Peas & Crayons and check out what so many other amazing bloggers have been noshing on this week!

What is the best thing you've eaten today?
Favourite way to cook corn on the cob?

Have a great day!!

Andrea