The following recipe was developed for the Hunger Free Vermont Learning Kitchen. A fantastic program which not only provides education and advocacy around the issues of hunger and food insecurity, but also offers hands-on cooking classes to help support the health and nutrition of families in the program.
This frittata was created with my children, as a quick, colorful and healthful meal, with plenty of room for flexibility. There is no need to make a special grocery store trip (or purchase) if you don’t have a carrot, a zucchini, or a particular type of cheese. The bright, healthy and tasty result can be created with just about any combination of differently colored vegetables (which are grated for maximum enjoyment by most children, and for the “confetti” effect), and can gracefully host left-overs as well.
- 1 carrot, grated
- 1 zucchini, grated
- 1 onion, chopped
- 1 (or more) garlic cloves, finely chopped
- 1 tablespoon butter
- 6 eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- pepper and/or nutmeg to taste
- 1/2 cup shredded cheese
- a sprinkling of fresh or dried herbs (optional)
- Grate vegetables and set aside (or gather up some youthful help and a box grater).
- Warm skillet and melt 1 tablespoon butter.
- Sauté onion unit soft; add carrot, zucchini and garlic and cook for another 1-2 minutes.
- Meanwhile, in a med-sized bowl, beat eggs, add milk, salt, pepper and/or nutmeg.
- Pour egg mixture over sautéed vegetables, turn the heat to low and cover to allow to cook. When top is almost set, sprinkle on herbs (if using) and grated cheese and cover until melted.
- Cut into wedges and serve with a fresh salad and/or toast, pasta, potatoes, etc.
If you are interested in more simple, healthy, affordable recipes, Hunger Free Vermont has a recipe section, and the Facebook It’s a SNAP community page is a good place for sharing recipes and planning healthy meals using SNAP (Supplemental Nutrition Assistance Program) benefits.