We often have remnants of veggie odds and ends in our crisper. I’ll usually make a quick soup with the veggies, broth and some thyme and oregano. It’s a family staple. But I thought I’d try something new since I also had a bunch of eggs from the girls (our chickens).

This is also a quick meal you can prepare in the “week before Thanksgiving” calm.

Egg and Veggie Frittata (kinda)

• 4-5 eggs, beaten
• Any veggies cut into bite sized pieces (I used broccolini, cabbage, leeks, peas and zucchini) Leeks are really good in this.
• 3 TBSP goat cheese (chevre)
• 1 TBSP butter
• salt and pepper to taste

Heat butter in a large non-stick pan. Add all your veggies and cook until just tender. Reduce the temperature to medium/low. Add the eggs and goat cheese. Move the bottom of the eggs around so they begin to cook through (but don’t stir). Add a pinch of salt and pepper. Flip the egg mixture and cook until fluffy.

Enjoy with a nice salad or toasted bread!