When trying to add more vegetarian fare to your weekly menu, egg-based meals can be an easy go-to; frittatas, quiches, omelettes, and scrambles.

Simply add in some seasonal veggies and a side salad and you have an easy, healthy, and delicious meal.

I love using these for dinner but they also make great brunch options too.

Today I want to show you just how easy a basic recipe for a frittata or quiche actually is. You can definitely mix and match your ingredients (veggies, spices, add-ins) to find combinations that you and your family will love.

On top of that you can easily make 2 or 3 at a time and freeze for a later day. Yea, batch cooking!

Basic Frittata Recipe

(Frittatas are a nice option if you’re avoiding dairy and/or grains)

Ingredients

• 2 Tbsp olive oil
• 1 large leek, white and pale green part thinly sliced
• 4 cups greens (spinach, chard, kale…whatever you prefer)
• 10 organic eggs
• ½ tsp sea salt
  • ¼ tsp ground black pepper
  • 2 Tbsp Herbs de Provence OR 2 tsp ground cumin OR any other combination of herbs or spices you enjoy
• Optional: You can add in other veggies if desired (bell pepper, mushrooms, broccoli, zucchini, etc). You can also add in cheese if you want (2 oz crumbled feta works really nicely)

Directions

1. Pre-heat oven to 375F (200C).
2. In an oven-safe pan (I like to use enamel coated cast-iron for this) heat 2 Tbsp olive oil on the stove-top. Note: if you don’t have this type of pan just use a nonstick skillet for the first step and then transfer to a baking dish before placing in the oven.
3. Saute leeks until soft, add any additional veggies you’re using and saute until soft, then add greens and saute until they’re starting to wilt.
4. Break the eggs in a bowl, whisk, and add the spices plus if you’re using any cheese.
5. Pour the egg mixture over the veggies and place in the oven for 25-30 minutes; until eggs are just set. Alternatively if you’re using a baking dish then line the dish with your cooked veggies and pour the egg mixture over the top.

Basic Quiche Recipe

(I actually use very similar base ingredients when I’m making a quiche)

Ingredients

• 2 Tbsp olive oil
• 1 large leek, white and pale green part thinly sliced
• 4 cups greens (spinach, chard, kale…whatever you prefer)
• 10 organic eggs
• 1 cup cream or half & half
• 1 cup grated cheese (I prefer gruyere or emmental but you can use any cheese you like)
• Whole wheat (or gluten-free) pie crust — admittedly I usually use a store-bought crust found in the freezer section of my grocery store but you could definitely make your own if you prefer
• ½ tsp sea salt
  • ¼ tsp ground black pepper
  • 2 Tbsp Herbs de Provence OR 2 tsp ground cumin OR any other combination of herbs or spices you enjoy
• Optional: You can add in other veggies if desired (bell pepper, mushrooms, broccoli, etc)

Directions

1. Pre-heat oven to 375F (200C).
2. In a nonstick skillet heat 2 Tbsp olive oil on the stove-top.
3. Saute leeks until soft, add any additional veggies you’re using and saute until soft, then add greens and saute until they’re starting to wilt. Remove from heat.
4. Break the eggs in a bowl, add spices and cream, and whisk until combined.
5. Add sauteed veggies to the egg mixture, stir to combine.
6. Line the bottom of your pie crust with ½ cup cheese, pour the egg mixture over the top, then sprinkle the remaining ½ cup cheese over the top.
7. Bake in oven for 25-30 minutes; until eggs are set.

Give them a try and let me know what you think. I’d love to hear what you end up throwing in yours to make it a family favorite.