As much as I love making things from scratch. Its just not always possible. I’m a real person and I have to deal with real things like stress, work, school and making sure I practice what I preach by eating as healthy as I can.
Sometimes, I rely on frozen vegetables and that’s ok.
In fact, one of my most popular recipes for Balsamic Roasted Brussels Sprouts was made from a package of frozen sprouts.
My new thing is, combining frozen and fresh vegetables with eggs and baking them into a crust-less quiche.
First I cook the frozen vegetable* on the stovetop or microwave.
Then add them to a greased baking dish along with whatever other veggies I felt like chopping up and mix them thoroughly.
Then crack and beat about 5-6 eggs and pour over top of the veggie mix and stir until they are evenly distributed.
Bake in a preheated 375 degree oven for about 30 minutes or until cooked through.
To brown top, broil for a few minutes after cooked through.
We always have some sort of crust-less quiche in the fridge to heat up and add to breakfasts, lunches or dinners or just eaten plain by themselves. Also good topped with cheese.
*Birds Eye Chef’s Favorites given as part of the Foodbuzz Tastemaker Program
Do you use frozen vegetables in your cooking adventures?