Tag: #MeatlessMeals

Posted in Breakfast, Side Dishes, Skillet Meals

Farm Stand Vegetable Frittata

Posted on by simplegoodfood

A simple, colorful frittata for breakfast, lunch, or an easy meatless supper.

When the farm stand is overflowing with beautiful vegetables, sometimes the best recipe is the one that doesn’t ask you to choose just one.

This Farm Stand Vegetable Frittata brings together whatever looks freshest—zucchini, peppers, tomatoes, onions, corn, and fresh herbs—with eggs and a little cheese. Everything comes together in one oven-safe skillet for a meal that’s simple, satisfying, and wonderfully adaptable.

It’s also a great way to use those odds and ends of vegetables that aren’t quite enough for another recipe.

That’s farm stand cooking at its best: buy what’s good, use what you have, and waste as little as possible.

Why You’ll Love This Recipe

  • Flexible: Use the vegetables you have instead of making a special shopping trip.
  • Meatless: Eggs provide the protein while the vegetables bring color and flavor.
  • Small-batch friendly: Four servings makes this practical for singles and couples.
  • Good for any meal: Breakfast, brunch, lunch, or a light supper.
  • One skillet: Sauté the vegetables and bake the frittata in the same pan.
  • Budget-friendly: A few eggs and seasonal vegetables go a long way.
  • Great for leftovers: Refrigerate individual portions for easy breakfasts or lunches.

🥣 Build Your Bowl

Okay, this one isn’t technically a bowl—but the same “build it from what you have” philosophy applies.

Base:
Eggs and egg whites

Protein:
Eggs, with Greek yogurt adding a little extra protein

Vegetables:
Zucchini, bell pepper, onion, corn, and tomatoes

Sauce:
No sauce needed

Fresh Finish:
Fresh parsley or basil

Optional Toppings:
A little Parmesan, sliced avocado, or a spoonful of Greek yogurt

Make It Your Own:
Open the refrigerator and see what needs to be used. A frittata is one of the easiest ways to turn a handful of leftover vegetables into a real meal.

simplegoodfood's avatarsimplegoodfood

Farm Stand Vegetable Fritatta

When the farm stand is full, make a frittata!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Breakfast, Dinner, Lunch
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 6 large eggs
  • 4 large egg whites
  • ⅓ cup plain Greek yogurt
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon Italian seasoning
  • 1 tablespoon olive oil
  • ½ small onion diced
  • 1 small zucchini diced
  • ½ red bell pepper diced
  • ½ cup fresh or thawed frozen sweet corn
  • ½ cup cherry tomatoes halved
  • 1 clove garlic minced
  • ½ cup shredded reduced-fat mozzarella or Monterey Jack cheese
  • 2 tablespoons chopped fresh parsley or basil

Method
 

Preheat the oven.
  1. Preheat your oven to 375°F.
Prepare the egg mixture.
  1. In a medium bowl, whisk together the eggs, egg whites, Greek yogurt, salt, pepper, and Italian seasoning until well combined.
Sauté the vegetables.
  1. Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Add the onion and bell pepper and cook for 2–3 minutes.Add the zucchini and corn and continue cooking for another 3–4 minutes, until the vegetables begin to soften.
Add the tomatoes and garlic.
  1. Stir in the tomatoes and garlic and cook for about 1 minute.
Add the eggs.
  1. Spread the vegetables evenly around the skillet. Pour the egg mixture over them and gently shake the skillet so the eggs settle around the vegetables.
Add the cheese.
  1. Sprinkle the shredded cheese evenly over the top.
Begin cooking on the stovetop.
  1. Cook without stirring for about 2 minutes, allowing the edges of the eggs to begin setting.
Finish in the oven.
  1. Transfer the skillet to the preheated oven. Bake for approximately 15–18 minutes, or until the center is set and the eggs reach 160°F.
Rest and garnish.
  1. Remove the skillet from the oven and let the frittata rest for about 5 minutes. Sprinkle with fresh parsley or basil, slice into wedges, and serve.

Notes

Make It Your Own
This is one of those recipes where I actually want you to change it.
The vegetables listed here are simply a starting point.
Try:
  • Green beans instead of zucchini
  • Spinach instead of corn
  • Mushrooms instead of peppers
  • Roasted potatoes for a heartier frittata
  • Broccoli or cauliflower for extra vegetables
  • Fresh herbs instead of dried seasoning
  • A little Parmesan instead of shredded cheese
Just remember that vegetables with a lot of moisture—such as fresh tomatoes, mushrooms, or zucchini—should be cooked first so they don’t release too much liquid into the eggs.

What About Leftover Vegetables?

This is where I especially love a frittata.

Have half a bell pepper left from another recipe?

Use it.

A handful of cooked green beans?

Into the frittata they go.

A little leftover roasted zucchini?

Perfect.

A few tablespoons of corn?

Absolutely.

The vegetables don’t all have to be perfectly fresh from the farm stand. In fact, a frittata is one of those recipes that can help keep perfectly good food from becoming food waste.

Just make sure cooked leftovers have been stored safely and are still within their recommended refrigerated storage time.

Serving Suggestions

Serve a wedge of frittata with:

  • Fresh fruit
  • Whole-grain toast
  • A simple green salad
  • Roasted potatoes
  • Fresh tomatoes
  • A spoonful of Greek yogurt

For breakfast or brunch, fruit and whole-grain toast make an easy combination.

For lunch or dinner, add a salad and you’ve got a light, satisfying meal.

Make-Ahead and Leftovers

Frittata is excellent for meal prep.

Once cooled, cut the leftovers into individual portions and refrigerate them in covered containers.

Reheat gently in the microwave or in a skillet until heated through.

For the best quality, use refrigerated leftovers within 3–4 days.

You can also enjoy leftover frittata cold or at room temperature, making it a convenient option for a quick lunch.

A Farm Stand Recipe Without a Shopping List

There’s something I particularly like about this recipe.

It doesn’t send you to the grocery store with a list of twelve ingredients.

It sends you to the farm stand—or your own refrigerator—and says:

What looks good? What do I already have? What needs to be used?

That’s a pretty good way to cook.

And it’s exactly the mindset we’ve been talking about all week.

Buy what’s plentiful.

Enjoy it while it’s fresh.

Put a little back when it makes sense.

And use what you have.

Nutrition Estimate

Per serving: approximately 285 calories and 23g protein.

Nutrition is an estimate and will vary depending on the specific ingredients and brands used.

Food Safety Note

Cook the frittata until the center reaches 160°F, measured with a food thermometer. Refrigerate leftovers promptly and use within 3–4 days.

If you’re using previously cooked vegetables or other leftovers, make sure they have been stored safely and are still within their recommended storage time.

One Last Look at the Farm Stand

This week started with a simple idea:

When the farm stand is full, pay attention.

Not because you need to buy everything.

Because abundance gives you choices.

You can cook a skillet dinner with it.

You can freeze some sweet corn for later.

You can plan how much preservation actually makes sense for your household.

And you can take a handful of those beautiful vegetables and turn them into a frittata.

That’s the kind of seasonal cooking I love.

Simple food. Good ingredients. Nothing wasted. And plenty of room to make it your own.

Posted in Skillet Meals

Garden Vegetable Pasta Toss

Posted on by simplegoodfood

Introduction

Sometimes the refrigerator doesn’t need another shopping trip.

It needs a little attention.

A zucchini that’s been waiting patiently in the vegetable drawer. A handful of mushrooms. Some green beans. A carrot or two. Maybe a little spinach that’s getting close to the end of its useful life.

That’s where Garden Vegetable Pasta Toss comes in.

This isn’t a recipe that requires you to have exactly the right vegetables. It’s a framework for turning the vegetables you already have into a simple pasta dinner.

The vegetables are sautéed until tender-crisp, tossed with pasta and a light garlic-herb sauce, and finished with Parmesan and fresh herbs.

It’s colorful, satisfying, inexpensive, and — perhaps most importantly — flexible.

Because sometimes the best ingredient in the kitchen is the one you already bought.

Why You’ll Love This Recipe

  • It’s a refrigerator-cleanout meal without feeling like one.
  • You can use almost any combination of vegetables.
  • It’s inexpensive and naturally meatless.
  • One pot of pasta and one skillet handle most of the work.
  • It can be served warm or at room temperature.
  • It’s easy to scale for one or two people.
  • The vegetables can be prepped ahead, making tomorrow’s dinner easier.
simplegoodfood's avatarsimplegoodfood

Garden Vegetable Pasta Toss

This isn't a recipe that requires you to have exactly the right vegetables. It's a framework for turning the vegetables you already have into a simple pasta dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 390
Ingredients Method

Ingredients
  

  • 8 ounces pasta such as penne, rotini, or bow ties
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 medium carrots thinly sliced
  • 1 cup sliced mushrooms
  • 1 cup green beans cut into bite-sized pieces
  • 1 medium zucchini diced
  • 2 cloves garlic minced
  • ½ teaspoon dried basil
  • ½ teaspoon dried parsley
  • ¼ teaspoon dried thyme
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper
  • ½ cup low-sodium vegetable broth
  • 1 tablespoon lemon juice
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
Optional Additions
  • 1 cup fresh spinach
  • ½ cup frozen peas
  • leftover cooked corn
  • chopped bell pepper
  • roasted vegetables
  • cherry tomatoes
  • cooked chicken or turkey

Method
 

Cook the Pasta
  1. Bring a large pot of salted water to a boil.
  2. Cook the pasta according to the package directions until just tender.
  3. Before draining, reserve ½ cup of the pasta water.
  4. Drain the pasta and set aside.
Start With the Firm Vegetables
  1. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
  2. Add the onion and carrots.
  3. Cook for 3–4 minutes, stirring occasionally.
  4. Add the green beans and mushrooms.
  5. Continue cooking for another 3–4 minutes.
Add the Quick-Cooking Vegetables
  1. Add the zucchini.
  2. Cook for 2–3 minutes, stirring occasionally.
  3. The vegetables should be tender but still have some texture.
  4. If you’re using bell peppers, peas, or other vegetables, add them according to how quickly they cook.
Add the Garlic and Herbs
  1. Add the garlic, basil, parsley, thyme, salt, and black pepper.
  2. Cook for about 30 seconds, just until fragrant.
Make the Light Sauce
  1. Pour the vegetable broth into the skillet.
  2. Add the lemon juice.
  3. Stir and allow the mixture to simmer for 1–2 minutes.
  4. The broth isn’t supposed to make a heavy sauce. It’s simply there to bring the flavors together and give the pasta a little moisture.
Toss Everything Together
  1. Add the drained pasta to the skillet.
  2. Toss gently until the pasta is coated with the vegetables and pan juices.
  3. If the mixture seems dry, add a tablespoon or two of the reserved pasta water.
  4. Continue tossing until everything is heated through.
Finish the Pasta
  1. Remove the skillet from the heat.
  2. Add the Parmesan cheese and fresh parsley.
  3. Toss again.
  4. Taste and adjust the seasoning.
  5. Serve warm.

🌿 Kitchen Confidence: Cook Vegetables in the Right Order

One of the easiest ways to improve a vegetable pasta dish is to stop treating every vegetable the same.

Some vegetables need more time.

Some need almost none.

For this recipe:

Carrots and onions go in first.

Green beans and mushrooms come next.

Zucchini goes in toward the end.

Spinach only needs a minute or two.

That simple change means you can have vegetables that are cooked through without turning everything into one soft, indistinguishable mixture.

And that matters.

Good vegetable dishes should still taste like vegetables.

The Refrigerator-Cleanout Rule

The beauty of this recipe is that you don’t need all five vegetables listed above.

Think of the recipe as a starting point.

You need:

Pasta + vegetables + a little liquid + seasoning.

That’s the basic formula.

If you have zucchini but no green beans, use zucchini.

If the mushrooms need to be used, add them.

If you’ve got leftover cooked broccoli, toss it in near the end.

If you have spinach that needs attention, add it just before the pasta.

The goal isn’t to make the vegetables match the recipe.

The goal is to make the recipe work for the vegetables you have.

Cook Today, Make Tomorrow Easier

This recipe can also become a small meal-prep project without really feeling like one.

If you’re already washing and chopping vegetables for dinner, chop a little extra.

If you’re already cooking pasta, make enough for another meal.

Store the extra cooked vegetables separately or refrigerate the finished pasta for another day.

You can even prepare a container of sautéed vegetables and freeze them as a meal starter for a future pasta dish, soup, or skillet meal.

That’s the whole philosophy we’ve been working with this week:

Do a little more while you’re already in the kitchen.

Make It Your Own

Add Protein

If you want a heartier meal, add:

  • leftover cooked chicken
  • turkey
  • cooked shrimp
  • white beans
  • chickpeas

Change the Pasta

Almost any medium-sized pasta works.

Try:

  • rotini
  • penne
  • bow ties
  • shells
  • whole-wheat pasta
  • chickpea pasta

Change the Flavor

For an Italian-style version, add extra basil and Parmesan.

For a brighter summer version, add more lemon and fresh parsley.

For a heartier fall version, try roasted carrots, mushrooms, and spinach.

The basic method stays the same.

Storage

Store leftovers in a covered container in the refrigerator.

Use within 3–4 days.

When reheating, add a splash of water or vegetable broth if the pasta has dried out.

For best texture, gently reheat in a skillet rather than overheating it in the microwave.