Eggs are one of those foods that are perfect anytime, even though they’re mostly eaten at breakfast. I mean think about it: They’re high in protein, easy and fast to cook and go with just about anything you have on hand. They also last a pretty long time in the fridge, so it’s easy to always have some on hand.
For me, egg dishes are always the way to clear out the fridge. Bits and pieces of veggies leftover from a previous dinner, chunks of cheese that have somehow never gotten eaten. They also take really well to seasonings, like Ava Jane’s Kitchen Roadside Chicken. This is a savory flavor that pulls double duty on both chicken and veggies. It’s especially good with potatoes, so it works wonders in this easy frittata.
You’ll want to make sure your potatoes and sprouts are thinly sliced so they cook all the way, otherwise you’ll end up with hard raw potatoes, and no one wants that. Other than that, this takes ten minutes to whip up and is a perfectly easy and satisfying meal any time of day.
Ingredients
- 3 eggs beaten
- 1 tablespoon milk
- 1 tablespoon Ava Jane’s Kitchen Avocado Oil
- 4 baby potatoes thinly sliced
- 3 Brussels sprouts thinly sliced
- 1 teaspoon Ava Jane’s Kitchen Roadside Chicken seasoning blend
- 1 ounces goat cheese
- Sea salt and fresh ground pepper to taste
Instructions
- Whisk the eggs and milk together.
- Heat the oil in a nonstick skillet over medium heat.
- Pour the eggs in. Spread the potatoes and sprouts evenly over top. Sprinkle with seasoning.
- Cover and cook until eggs and veggies are tender.
- Remove lid, add cheese and cover until softened.
- Serve immediately
Notes
Use this again: This can be stored again and reheated, but is best eaten immediately.
For one or two servings: Recipe can be doubled, but you will need a larger pan.
Store leftovers: Store leftovers in the fridge for up to 2 days.
Nutrition
Calories: 591kcal | Carbohydrates: 46g | Protein: 29g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 505mg | Sodium: 325mg | Potassium: 1378mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1469IU | Vitamin C: 93mg | Calcium: 183mg | Iron: 5mg
This recipe looks awesome! Are the Brussels sprouts and baby potatoes are precooked? Thanks!
Thanks! If you slice them thinly enough, you won’t have to precook them, but if you have leftovers from last night’s dinner, that should work too.