I took a long weekend and went to DC to visit friends and it was the absolute best time. I caught up with friends I hadn’t seen in a year and a half and it was so, so good to catch up and spend time together. I honestly didn’t realize how much I missed my friends up there and the city until I was there again!
Once I got back I wanted an easy, delicious meal prep (do I make anything else at this point though?) so I went back to one I used to make all the time – a frittata with caramelized onions and veggies with roasted sweet potatoes and a premade salad on the side. So delicious, I’m going to love it all week!
I love this frittata because it’s so easy. Just a few elements and you’re all set!
- the custard – a simple combo of eggs and milk, this makes the base of the frittata
- the veg – I used caramelized onions, broccoli, and bell pepper in mine! They’re all pre-cooked before beign added to the frittata so they’re sure to be fully cooked in the final result
- the flavorings – I kept mine simple with just salt, pepper, and paprika to let the veggies shine!
- extras – I added some cheese on top for that extra goodness
I also made my usual (and favorite!) roasted sweet potatoes and grabbed a premade salad to go with it. Yum!
This recipe stores so well as written. I wrap the pie plate that the frittata cooked in with plastic wrap and it’s perfect. The trickiest thing to store is the premade salad. I dump it from the bag it comes in into a gallon sized ziploc bag. Because they’re made to be stored and usually don’t have delicate greens in them, premade, bagged salads are great for meal prep! Just keep the ziploc bag fully closed, removing as much air as possible, and add the dressing right before you eat it.
My favorite thing about frittata is that there are endless options!
- the veg – switch up what veggies you put in! you can even use potatoes which is so fun. just make sure that whatever you use is pre-cooked so that it is fully cooked in the final result and doesn’t add too much moisture to the party
- the flavorings – use whatever spices or herbs go with the flavor story you’re trying to tell!
- add a crust – this technically make it into a quiche, but whatever you call it it’s tasty! Just be sure to parbake your crust before adding the custard otherwise it’ll be soggy and sad
That’s it! Such a fun, easy meal prep that you can make in so many different ways so I love it.
This delicious frittata is the perfect meal for meal prep, a weeknight dinner, or brunch! Just a handful of ingredients come together to make a flavorful meal.
for the frittata
- 1 small onion
- 1 Tbsp vegetable oil
- 8 eggs
- 1 cup milk
- 1 tsp salt
- pepper to taste
- 1 1/2 tsp paprika
- 1/2 bell pepper, any color
- 1 cup broccoli florets
- 1/2 cup shredded cheese
for the roasted sweet potatoes
- 2 medium sweet potatoes
- 2-3 Tbsp vegetable oil
- 2-3 tsp cinnamon
- 2 tsp salt
- bagged salad, optional
- caramelize the onion: cut the onion in half through the root, remove the outer skin, and slice thinly. heat a pan over medium low heat, then add the oil and the prepared onion. cook until the onions are caramelized, about 45 minutes. Stir frequently during this time and add a couple of tablespoons of water if the pan becomes too dry. If the onions start to brown instead of caramelize, turn the heat down. You could skip this step, but it brings so much flavor to the dish
- roast the sweet potatoes: while the onions are caramelizing, preheat the oven to 425* and cut the sweet potatoes into small cubes. place on a large baking sheet and toss with the oil, salt, and cinnamon. bake for 20-30 minutes, depending on the size of the cubes, until they are easily pierced with a fork. reduce the oven temperature to 350*
- prep for the frittata: preheat the oven to 350* and spray a 9 inch pie pan with nonstick spray. cut the bell pepper into small pieces and the broccoli into bite sized florets, set aside. in a medium bowl, combine the eggs, milk, salt, pepper, and paprika. set aside
- assemble the frittata: once the onions are caramelized, remove from the pan and place in the prepared pie dish. add the broccoli, bell pepper, and 1/4 cup of water to the pan and cover for 5 minutes, then remove the lid and let cook until all of the water has evaporated. add the veggies to the pie dish and top with the prepared egg mixture. top with the shredded cheese and bake for 35-40 minutes until the middle has just a slight wobble
- enjoy! If making for dinner or brunch, enjoy everything warm, served with a side salad. If using for meal prep, let everything cool completely before storing. reheat in the microwave or oven when ready to enjoy.
For other flavor ideas, see the 'VARIATIONS' section above.
For storage information, see the 'STORAGE' section above.