Recently, I’ve had several friends ask me where in the world I come up with all the ideas for my recipes! Sometimes I gain inspiration from cooking magazines, Pinterest, etc.
But, most often, I owe it all to periodic insomnia.
You see, I have noooo problem falling asleep at night. In fact, I’m known for being quite the “old woman” on weekends…you know, the one falling asleep at the opening credits of a movie. BUT, then at about three or four AM, my eyes will pop open and I’m wide awake with no chance of falling back asleep in sight.
Sigh.
Even though this is clearly no fun, it is at these times of mild delirium that my best cooking ideas strike me! In fact, that’s exactly how I came up with this nommy recipe!!
You see, I had already made a MONSTER batch of Broccoli Pesto, and, naturally I had some leftovers in the fridge. So, as I lay there wishing for sleep, I wondered what exactly I should do with these leftovers! Granted, pesto tastes amazing with just about anything, but I wanted to try something new.
Something different.
Something experimental.
It had also been awhile since I’d made a frittata.
I. Love. Frittatas.
Actually, I love just about anything involving eggs.
So, I thought about putting the pesto in my frittata. But, then I thought that might cause some of the nommy pesto flavor to get lost among the frittata goodness.
That would never do.
That’s when it hit me.
Spread the pesto on top of the frittata.
A pesto icing, if you will.
And so the Vegetable Frittata with Broccoli Pesto was born!
OmNOMnomNOMnomNOMnomNOMnomNOMnomNOMnomNOMnom!!!!
We had the pleasure of sharing it for dinner with one of our dearest friends. (Hence the lack of pictures…we were too busy hosting and nomming!) I hope you enjoy it as much as we did! 🙂
Vegetable Frittata with Broccoli Pesto
(Serves 4)
Ingredients:
- 1 T virgin coconut oil
- 1 clove fresh garlic, peeled and finely chopped
- 1 red onion, peeled and coarsely chopped
- 2 zucchini, chopped
- 1 large tomato, chopped
- 8 oz. mushrooms, sliced
- Sea salt, according to taste
- Pinch of crushed red pepper
- 1 tsp. all purpose seasoning (e.g. Mrs. Dash)
- 1 tsp. oregano
- 6 eggs
- 1/2 cup plain Greek yogurt (or make your own!)
- 1/2 cup freshly grated Parmesan cheese
- 1 cup Broccoli Pesto
Preheat the oven to 375 degrees F.
Heat the coconut oil in a large wok or skillet over medium-high heat. Add the garlic and sauté until golden. Then, add the onion and zucchini to the pan. When the vegetables are almost tender, stir in the tomatoes, mushrooms, and seasonings. Sauté for just a minute or two.
Meanwhile, in a separate bowl, whisk together the eggs, Greek yogurt, and cheese.
Spread the vegetable mixture into a greased pie pan. Pour the egg mixture on top of the vegetables. Use a fork to lift the sides as needed in order to let the egg mixture seep through.
Remove the frittata from the oven and allow it to set for ten to fifteen minutes before slicing and serving.
Enjoy each nommy bite! 🙂
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