Vegetable Fritta

I wanted grits and eggs one evening - an easy supper after a long day. My fridge was packed with lots of fresh veggies but my mind was at a loss at what great meal to make with them all.

I pulled the eggs out and found the grits.

Then grabbed a red bell pepper. It was so pretty.

The asparagus was washed and ready to use, simple enough.

I had just made some fresh almond milk that morning. (I usually add milk or water to my eggs to make them fluffy and go a little farther with out adding more eggs.)

And of course I must get the spinach, since I have all these other great, beautiful vegetables...

I had out a bell, so I grabbed an onion... they just go together ALWAYS!


The almond milk is still being strained through the orange colored cheese cloth on my 'milk' pitcher.

So, let's see what I can do with this...

Dice the bell pepper, onion, asparagus and spinach. Add to warmed skillet and saute in a bit of water (if needed).


While that is cooking, crack 3 or 4 eggs with some milk and whisk together. Add salt & pepper to season.


After the vegetables are soft, pour the milk/egg mixture into the skillet.



(not a great picture, but bear with me - I'm not a photographer...yet). Turn the heat on low and cover to cook. I had to work the spatula around the edges to get out pretty wedges when serving.

Serve with Prairie Grit Cakes and a slice of tomato.