Easy Dinner: Fall Vegetable Frittata

Image Via: The Krooked Spoon

[ad#co-3]

Prep Time: 60 minutes

Cook Time: 40 minutes

Serves: 8

Ingredients:

1 tablespoon olive oil

½ medium butternut squash

2 cups brussels sprouts

1 medium onion

1 medium bell pepper

2 cups kale

4 strips bacon

8 eggs

½ cup cheddar cheese

2 tablespoons milk or cream

1 teaspoon minced garlic

1 pinch red pepper flakes

Salt and pepper, to taste

Image Via: Diethood

Preparation:

1. Preheat oven to 400 degrees F.
2. Prep your vegetables: Peel the onion and cut it in half. Cut the pepper and squash in half and deseed them. Place the squash, onion, pepper, and brussels sprouts on a baking sheet. Drizzle them with olive oil, and season with salt and pepper.
3. Bake for 45 minutes or until tender and golden brown.
4. After about 20 minutes, add the bacon strips to the oven as well.
5. When done, remove the bacon and veggies from the oven. Drop the temperature to 350 degrees F.
6. Allow everything to come to room temperature. Then, cut them into bite-sized pieces.
7. In medium bowl, mix together the eggs, milk, cheese, and spices. Stir in the roasted vegetables, bacon, and kale leaves until combined.
8. Pour the mixture into a greased, oven-safe skillet and transfer it into the oven.
9. Bake the frittata for 45 minutes or until the center is completely set.
10. Serve warm, cut into wedges.

Our favorite part of this easy dinner is that the recipe is totally flexible to your schedule. If you know you won’t have time to roast the vegetables on the night that you want to serve it, feel free to do them in advance and just make the omelet fresh. If you have leftovers, a big slice served either hot or at room temperature would make a truly enviable work or school lunch. You could also keep this in mind as a simple brunch dish. This recipe is one of those standbys you’ll find yourself turning to again and again.

What are your favorite frittata ingredients? How do you like to use up extra vegetables? Share your tips with us in the comments.

For more easy dinner ideas, take a look at Stagetecture’s archives.

Summer Grilling: Asparagus with Honey-Dijon Vinaigrette

Image Via: My Recipes

[ad#co-3]

Prep Time: 10 minutes

Cook Time: 5 minutes

Serves: 4

Ingredients:

20 asparagus spears

1 shallot, finely minced

the1 cup olive oil, divided

¼ cup apple cider vinegar

2 tablespoons Dijon mustard

2 tablespoons honey

Salt and pepper, to taste

Image Via: Better Homes & Gardens

Preparation:

1. Heat your grill to medium.
2. While it’s heating, make the vinaigrette by combining the shallot, ¾ cup of olive oil, apple cider vinegar, Dijon mustard, and honey in a small bowl. Season it with salt and pepper and whisk to combine.
3. Prepare your asparagus by chopping off the woody ends.
4. To keep the spears from falling through the grill grates, thread a skewer through lower third of spears while gently turning the skewer to keep the spears from breaking. (Note: If using wooden skewers, don’t forget to soak them overnight first.)
5. Brush the spears with the remaining olive oil to coat and season them with salt and pepper.
6. Grill the asparagus for 5-7 minutes, turning occasionally, until the spears are tender with light grill marks.
7. Serve warm, drizzled with the vinaigrette.

This best part about this recipe is that it’s incredibly versatile. It’s quick enough to be thrown together on a busy weeknight, but fancy enough to impress dinner guests. It could be made into a healthy lunch salad when mixed with slivered almonds and topped with a fried egg. However you serve it, one thing’s for sure: This is a summer grilling side that will have you reaching for seconds.

For more healthy recipes on Stagetecture, click here.

Every parent knows that it can be a challenge to get their little ones to eat – much less eat a healthy and balanced meal. Sometimes it’s tempting to give into their pleas for junk food just to get them to eat something, anything at all. This kids’ meal of Baked Parmesan Chicken Tenders & Eggplant Fries recipe acts as the perfect compromise. The kids’ get a tasty dinner that looks like fast food and you get to rest easy knowing they’ve eaten their veggies.

Baked Parmesan Chicken Tenders & Eggplant Fries

Image Via: Key Ingredient

[ad#co-1]

Prep Time: 25 minutes

Cook Time: 25-30 minutes

Serves: 4

Ingredients:

For Eggplant Fries:

1 large eggplant

1 cup ground almonds

½ tablespoon seasoning salt

¼ teaspoon dried parsley

Ground pepper, to taste

1 egg, beaten

For Chicken Strips:

4 boneless skinless chicken breasts

1 cup grated fat-free Parmesan cheese

1 teaspoon Italian seasoning

1/4 teaspoon onion powder

1/8 teaspoon garlic powder

Salt and ground pepper, to taste

1 egg, beaten

Image Via: One Green Planet

Procedure:

1. Preheat the oven to 375 degrees F.
2. Wash and peel the eggplant.
3. Create the “fry” shapes by slicing the eggplant in half and then cutting each half into matchstick shapes that are about 1/8 inch thick.
4. Set up the breading station by combining the ground almonds, seasoning salt, dried parsley, and ground pepper in one bowl and the beaten egg in another.
5. Dredge the eggplant sticks through the egg and then coat entirely with the dry mixture. Set the finished ones on a greased baking sheet.
6. Coat the top of the eggplant sticks lightly with cooking spray and transfer them into the oven.
7. Rinse the chicken breasts.
8. Trim off any excess fat. Then, create the chicken tenders by cutting each breast into strips that are about ¼ inch thick.
9. Make a new breading station by mixing the grated cheese, Italian seasoning, onion powder and garlic powder in one bowl and the eggs in another.
10. Dredge the chicken tenders through the egg and then coat entirely in the breading. Placed the finished chicken tenders on a greased baking sheet. (Note: Do not reuse any ingredients or kitchen tools that have touched the raw chicken. Doing so risks contamination.)
11. Coat the tops of the chicken tenders in a light coating of cooking spray and add them to the oven. Take this opportunity to flip the eggplant fries.
12. Bake everything for an additional 15-20 minutes or until the eggplant fries are crispy and browned and the chicken juices run clear.
13. Allow to cool for 5 minutes before serving.

Since kids love to dunk their food, feel free to serve it with their favorite dipping sauce. However, marinara sauce pairs particularly with the eggplant and parmesan cheese. This kids’ meal also freezes well, so go ahead and prep extra Baked Parmesan Chicken Tenders & Eggplant Fries to save on a busy weeknight.

For more recipes on Stagetecture, click here.