There’s a big “Meatless Mondays” movement, and while I’m not going to go into the pros, cons, and politics of that, I will say that I am not sure why it’s only Mondays. Meat is expensive, both financially and environmentally, and eating slabs of it every night is generally not a recipe for responsible living. I’m obviously not saying don’t eat meat. We do. I am saying (again) eat less of it. Even if you’re paleo, that doesn’t mean you’ve gotta have a Porterhouse every night. And, if you’re like many Americans these days, you couldn’t afford it anyway.
One of the ways we love to eat meatless, or even to stretch a small bit of leftover meat, is a crust-less quiche, more fancifully known as a frittata.
The bonus about this recipe, aside from being filling, inexpensive, healthy, and frugal, is that it’s a great way to use up those bits and bobs of veggies you’ve got leftover. Since our meal plans start on Mondays, we usually have leftovers on Friday or Saturday, sometimes Sunday. If we eat meatless on Monday, it’s a coincidence, but since we eat meatless a lot, I don’t feel too bad about it.
I don’t have a picture of this frittata after it came out of the oven because it rained and got really dark in the kitchen (and my flash makes food look icky). In fact, I don’t have any decent pictures of any frittatas for one reason or another. But trust me, they’re delicious!