• January 22, 2017

Breakfast at dinner

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Posted: Sunday, May 5, 2013 4:30 am

It’s been an extremely busy week, so I’ve haven’t had a lot of time to cook dinner.

Since I prefer not getting take-out every night of the week, I’m glad I have a large cache of recipes for meals that cook quickly.

In a pinch for time, I generally turn to my favorite kinds of dishes — breakfast foods and serve them for dinner.

One of the quickest, most versatile is the frittata, a classier kind of omelet that starts cooking on the stove and finishes in the oven under the broiler.

Frittatas, like omelets, can be filled with almost any ingredients, which allows me to adapt the recipe to fit whatever vegetables, cheeses and meats I have on hand. The only ingredient that always has to be used is eggs.

With spring in the air — despite a couple of cold nights last week — I prepared a vegetable frittata for dinner one night and enjoyed the leftovers reheated for breakfast.

This recipe can easily be adapted for meat eaters by adding a cup of diced ham or turkey or some bacon crumbles.

Sometimes I use broccoli or asparagus instead of zucchini. The dish tastes best with fresh vegetables, but frozen ones work, too, as long as they’re precooked a little before adding the eggs.

When I eat a frittata for dinner, I generally pair it with a mix of salad greens and a raspberry vinaigrette and some type of bread. For breakfast, I serve it alongside fresh fruit.

When you’re in a pinch for time, try a frittata. It’s quick, filling and a tasty way to feed the family.

Vegetable frittata


  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 small zucchini, halved lengthwise and cut into ¼-inch thick slices
  • 1 small red bell pepper, coarsely chopped
  • 4 eggs
  • ¼ cup milk
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 2 medium plum tomatoes, sliced
  • ½ to 1 cup shredded mozzarella cheese


  1. Heat oil in large ovenproof nonstick skillet on medium heat. Add onion, zucchini and bell pepper; cook and stir 2 to 3 minutes or until vegetables are tender.
  2. Beat eggs, milk and garlic powder, salt and pepper in medium bowl. Pour into skillet.
  3. Cook on medium-low heat without stirring for 5 minutes or until eggs are set on bottom.
  4. Arrange sliced tomatoes on top of egg mixture. Sprinkle with cheese.
  5. Broil 4 to 5 minutes or until eggs are set and cheese is lightly browned.

— Adapted from McCormick Kitchens

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