Try Meatless Monday with Kelsey's Garden Vegetable Frittata

We're celebrating Meatless Monday, a movement designed to eat less meat for health and environmental reasons. This week: Kelsey Nixon's Garden Vegetable Frittata.
By: Michelle Buffardi
Related To:

Meatless Monday -- you've probably heard of it by now -- is a global movement to go meatless once each week. It's not a campaign to turn everyone in the world vegetarian or vegan, and those involved do not judge meat-lovers; many involved are meat-lovers. Eating less meat has been proven to reduce the risk of diseases like cancer, diabetes and heart disease, curb obesity and has important environmental impacts, too. (Read more on meatlessmonday.org.) You can eat less meat by filling your plate with vegetables and serving yourself just a little bit of meat, or you can give up meat for just one day per week. The latter is easier than it sounds, and you probably already love meatless dishes that you don't label "vegetarian." (If you eat cheese pizza for dinner, you've just had a meatless meal.)

So check back here every Monday for a different meat-free idea to work into your mealtime rotation. But don't worry, we don't expect anyone to live on rabbit food, so we'll introduce you to satisfying, real food -- main and side dishes that are so amazing, you won't miss the meat.

Frittatas can sometimes be made with pasta, sometimes potatoes, but if you don't have either, that's okay, too. Kelsey Nixon's Garden Vegetable Frittata is made with potatoes, spinach, tomatoes, basil and Asiago cheese. It's fresh and light and makes use of the vegetables in-season right now, but you can easily substitute the ingredients based on what you have. So if you don't have spinach, try arugula. If you're out of Asiago, try provolone. If your herb garden is overflowing with parsley, throw that in too.

Garden Vegetable Frittata
Recipe courtesy Kelsey Nixon

Prep Time: 20 min
Serves: 6

2 tablespoons olive oil, plus more for drizzling
5 small red potatoes, thinly sliced
1 bunch green onions, trimmed and sliced
1 cup grape tomatoes, sliced
1 cup baby spinach, torn
1 clove garlic, crushed
8 eggs
1 tablespoon chopped fresh basil, plus more for garnish
1 to 2 cups shredded Asiago cheese, plus more for garnish
Kosher salt and freshly ground black pepper

Preheat the oven to 375 degrees F.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced potatoes to the skillet, saute for about 6 to 8 minutes, until tender but firm. Remove the potatoes from the skillet. Add another tablespoon olive oil, and add the green onions, tomatoes, spinach, and garlic. Saute for an additional 1 to 2 minutes or just until the spinach is wilted. Season the vegetables with salt, and pepper.

In a medium bowl, beat together the eggs, basil, cheese, salt, and pepper. Pour into the skillet over the vegetables. Reduce heat to medium-low and scramble the eggs for 1 minute. Return the potatoes to the skillet. Cook for an additional 2 to 3 minutes, or just until the eggs start to set around the edges. Drizzle olive oil around the edge of the pan to ensure easy removal.

Finish cooking in the oven for an additional 10 to 12 minutes, until the eggs have completely set in the center. Serve straight out of the skillet, or flip onto a serving plate. Garnish with shredded Asiago cheese and fresh basil.

Try it out and tell us what you think with a recipe rating and review.

For more Meatless Monday inspiration, check out 18 Amazing Vegetarian Dishes.

Keep Reading

Next Up

Veggie Bliss on Kelsey's Essentials

Take advantage of seasonal vegetables with these easy vegetarian recipes from Cooking Channel's Kelsey Nixon.

Meatless Monday: Grilled Vegetables

Grill up a bunch of vegetables tonight and eat like a king for the rest of the week; use the veggies to make pasta dishes, omelets, burritos, sandwiches and pizza.

Meatless Monday: Veggie Burgers

A round-up of our best veggie burger recipes for Meatless Monday and Labor Day.

Meatless Monday: Grilled Vegetables With Tofu

Don't be tempted by the drive-through; make a meatless dinner in 15 minutes instead: Indian-spiced grilled vegetables with tofu.

Meatless Monday: Veggie Garbage Bread

Garbage bread is way less trashy than the name implies -- fill store-bought pizza dough with cheese and your favorite veggies.

Meatless Monday: Baked Penne With Roasted Vegetables

Eat more vegetables by adding roasted zucchini, peppers, onions and mushrooms to cheesy baked penne.

Meatless Monday: Rustic Fall Vegetable Soup

When it comes to homemade vs store-bought, homemade is always better. The questions is if it’s worth the time and effort. When it comes to soup, the answer is yes.

On TV

Simply Laura

7:30am | 6:30c

Simply Laura

8:30am | 7:30c

Simply Laura

9:30am | 8:30c

Brunch at Bobby's

10:30am | 9:30c

Brunch at Bobby's

11:30am | 10:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c
On Tonight
On Tonight

The Best Thing I Ever Ate

8pm | 7c

Food Paradise

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c
What's Hot
What's Hot

Man Fire Food

New Episodes, Wednesdays 9|8c

So Much Pretty Food Here