Quick Frit

I have always been a mostly-healthy eater (pie for breakfast? Me thinks YES!) but I think that once you have kids, you try harder. At least, you should. Right? prance off that soapbox

Anyway, so I am always looking for great, quick meals that incorporate colour, flavour, and most of the food groups. And on Wednesdays, I am looking for really quick. I used to make mac and cheese a lot, or spaghetti, or pizza, or loaded nachos on Wednesdays. Yes, they were quick, but healthy? Not so much. Lately, I have begun incorporating breakfast foods like egg bakes and such. So tonight, we are having a frittata.

The best thing about frittatas is that you can add whatever you want and how much you want, and are basically guaranteed a great dish.

Quick Frit

INGREDIENTS

8 grape tomatoes, quartered
6 stalks asparagus, chopped
3 slices red pepper, chopped
1 cup frozen corn, thawed
eggs (I used about 8-10 large)
splash of milk
pinch of pepper
3 thick slices cream cheese, cut into small cubes
(I wish I had fresh thyme today - would have been FAB!)

DIRECTIONS


1. Prep all veggies and mix together. Prep cream cheese and sprinkle in pie pan (pan should be sprayed with cooking spray first - I use Pam Olive Oil spray).


2. Sprinkle veggies in pan.


3. Place eggs in bowl and mix slightly with whisk. Add milk and pepper; whip until foamy. Slowly pour into pan, covering all cheese and veggies.


4. Bake at 350 degrees F for approximately 30 minutes.


5. Try not to eat the whole thing in one sitting.