Roasted sweet potatoes, vegetable frittata and warm rolls. Our Friday night meal was delicious, although reflective of a need to use up vegetables before they went bad.
Emily's Recipe for Vegetable Frittata:
6 large eggs
2 tablespoons olive oil
1/2 onion, diced
1 red pepper, diced
2 cups spinach, roughly chopped
Preheat broiler. In a bowl, whisk 6 eggs and season with salt and pepper. Set aside. Heat olive oil over medium heat in a non-stick skillet. Add onions and peppers, sauté until tender. Add spinach, stir until wilted. Salt and pepper vegetables to taste. Fold egg mixture into vegetables. Cook until almost set. Broil until frittata is puffed. Garnish with chopped parsley. Cut into wedges and serve.