I've been sitting here for about thirty minutes now, trying to figure out what to write. My problem is not that I don't have enough to say, but rather that it's sometimes hard to know what you want to hear. I could ramble on and on about anything, but let's be honest... Unless I have something important to say, you're probably just going to skip to the recipe and pictures, right? That's what I do.
I could go on about how delicious this frittata was, but I'd feel like a liar if I didn't also admit that I didn't eat it. I made it for my housemates, who proclaimed it my best yet, but didn't eat it myself because I'm avoiding eggs. If you're wondering how I can post recipes I've never tried, trust me that my friends have learned to be honest with me when it comes to recipes. If it's no good, they let me know. Mostly by their silence.
I could tell you how I'm really hungry and wishing I hadn't already brushed my teeth. For that matter, I'm wishing it wasn't 10:30 because that means it's already past my bedtime. And that means I have to decide between getting enough sleep tonight and doing morning yoga. Which is it going to be?
I could tell you how money's been on my mind (with Occupy Wall Street, I guess it's been on everyone's mind), and I feel this constant battle in my head between the security of financial stability and the standing-at-the-edge-of-a-cliff feeling of stepping outside my boundaries and being my own boss.
I could tell you how I'm writing a cookbook, during which I have discovered an obsessive love of baking that has also coincided with a diagnosis of Leaky Gut/Hashimoto's/Can't Eat Much of Anything Itis. Yes, that's a medical term. I could tell you how I should be coming up with recipes for the blog that I can actually eat, recipes with fish, meat, fruits and vegetables. And I will, I swear. But I have this insatiable need to bake. Which is why I made a cherry pie tonight that I have no intention of eating. And also why I made crispy gingerbread cookies. The good thing is that I get to share them with you. The bad thing is that I'm torturing myself. Why? I honestly don't know. There's just something so magical about putting something in the oven and waiting to see what it turns into.
Okay, clearly there's a lot I could talk about. But seeing as how I've already turned this post about nothing into a long post about nothing, I'm going to stop. I need to go to bed so I can get up and do yoga. And you really just want to check out the recipe and see if it's something you might want to make. So please enjoy, and let's meet back in a few days when I will hopefully write a long post about something.
This makes a beautiful dish for company, and is especially appealing if you use more than one color of tomato. If you can have dairy, I highly recommend adding a sprinkling of cheese when you add the tomatoes. Serve it with a side of roasted asparagus for a light breakfast. If you don’t have an oven-safe skillet,you can cook your vegetables in a skillet, then transfer them to a lightly oiled pie pan, and bake it in that.
Vegetable Frittata (Print Friendly Option)
Vegetable Frittata (Print Friendly Option)
1 tablespoon extra virgin olive oil
½ medium yellow onion, diced
1/2 medium sweet potato, grated (leave the skin on)
1 carrot, grated
1 zucchini, grated
2 garlic cloves, minced
3 large eggs
1 cup unsweetened nut or seed milk (hemp, almond, etc.)
½ teaspoon dried oregano
¾ teaspoon sea salt
1 tablespoon packed fresh basil, minced
2 large tomatoes, sliced in thin rounds
Freshly ground black pepper, to taste
- Preheat the oven to 375 degrees F.
- Heat a large oven-safe skillet over medium heat. Add olive oil and sauté the onions for 5 minutes, stirring occasionally to prevent burning.
- Add the sweet potato, carrot, zucchini, garlic, and 1 tablespoon of water. Stir briefly, then turn heat to medium-low and put a top on the skillet. Allow to cook for 15 minutes, adding 2 more tablespoons of water about halfway through.
- While the vegetables are cooking, whisk together the eggs, milk, oregano, and salt. Mince the basil and slice your tomatoes so you’re ready to add them as soon as the vegetables are done.
- After 15 minutes, take the skillet off the heat and pour the egg mixture evenly over the vegetables. Sprinkle the basil evenly and layer the tomatoes on top. Add freshly ground black pepper, to taste.
- Put in the oven and bake for 40 minutes. Serve hot.