Breakfast for Dinner: Roasted Tomato and Parmesan Frittata

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By Lisa & McKenzie of Nourish RDs

You know those days when you don’t feel like cooking—much less feel like grocery shopping and then cooking? But there’s not much in the refrigerator or pantry because you hadn’t had time to run to the store between meetings and phone calls and laundry and fundraisers and trying desperately to get to yoga class just once and… You know what we mean. One of those kind of days.

That’s when you have breakfast for dinner. And we don’t mean cereal, although we wouldn’t blame you for going that route. But this is almost as easy, and way more satisfying. Make a frittata.

Pull the eggs out of the fridge. Eggs are good emergency food. Dig in the crisper drawer for whatever vegetables are left—we found a red bell pepper and one zucchini. Whatever kind of cheese you have will work—goat cheese, cheddar, parmesan. It’s all good. And you need tomatoes. Because a frittata is just better with meaty caramelized, roasted tomatoes. Open a can of whole tomatoes, and you’ve got the makings for a great dinner.

Whole canned tomatoes are a perfect alternative for fresh tomatoes, especially outside of peak tomato season. Roasting them in the oven makes them sweet and caramelized – good for pasta sauces, a riff on a caprese salad, or tonight’s frittata.

Roast all of the vegetables, including the tomatoes, on one sheet pan. Whisk together some eggs, toss in the vegetables and top with cheese. Pop in the oven for about 10 – 15 minutes and dinner is served. Bonus points if you have toast. Or, a glass of wine. Your choice. While the veggies are roasting and the frittata is baking, you can catch up on emails or the latest episode of House of Cards.

We hope you take a deep breath and enjoy this easy weeknight recipe.

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ROASTED TOMATO AND PARMESAN FRITTATA

Serves 2, but can be easily doubled or tripled to serve more

Ingredients:  

1 red bell pepper, cut in strips

1 zucchini, sliced

4 whole canned tomatoes

Sea salt, to taste

1 tablespoon extra virgin olive oil

4 eggs

1 ounce parmesan cheese

1 teaspoon fresh herbs, if desired

1 teaspoon butter

Instructions:

Preheat oven to 425 degrees.

Place the red bell pepper, zucchini and canned tomatoes on a baking sheet that has been lined with parchment paper. Drizzle with extra virgin olive. Roast for 20 – 25 minutes, or until caramelized.

Lower the oven temperature to 400 degrees.

In a medium bowl, whisk together the eggs. Add salt, to taste, and parmesan cheese and herbs. Whisk together. Add the bell peppers and zucchini. Stir.

Place an oven-safe 6- or 8-inch nonstick skillet over medium-low heat. Add the butter and allow it to melt and start to foam. Pour in the egg mixture and top with the roasted tomatoes. Place the skillet in the oven for about 15 minutes, or until the top is puffed and golden. Remove from the oven and let cool slightly before serving.

 

Nourish RDsNourishRDs is a nutrition communications and consulting company founded by registered dietitians McKenzie Hall and Lisa Samuel. NourishRDs‘ (non)diet advice? Eat real food and share it with those you love! McKenzie and Lisa are nutrition spokespersons, who write, speak and present on nutrition, real foods cooking and body image. You can read their blog, and follow them on Facebook, Twitter, Pinterest, and Instagram.

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