It’s Breakfast for Dinner with The Pioneer Woman's Frittata — Meatless Monday

Ree Drummond’s frittata combines roasted veggies, two types of cheeses and a baked potato for a hearty meatless meal.

If breakfast for dinner seems to be on your weeknight menu once or twice a week, try adding a frittata into the mix for a satisfying meatless option. Not only are frittatas easy to make, but they also act as the perfect go-to lunch or quick snack, as they keep well in the refrigerator. All you need to make this easy egg dish is an ovenproof skillet and your favorite veggies and cheeses.

Ree Drummond roasts asparagus and mushrooms for her Frittata (pictured above) and adds plenty of flavor to the base by sauteing onions with butter until tender. She chops up a leftover baked potato for heartiness and adds pantry staples like olives and jarred roasted red peppers for an easy boost of flavor. The Pioneer Woman’s cowboy touch? A dash of hot sauce for a spicy kick, and Monterey Jack and Parmesan cheeses for comforting creaminess. Once the mixture begins to set on the stove, it’s ready to go into the oven.

Get the Recipe: The Pioneer Woman's Frittata

Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.

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