Frittata Meal Prep with The FeedFeed & Vitamix

It’s a new year, schedules are busy, and I couldn’t think of a better way to hit the refresh button on your meal prep routine than with some exciting new recipes…and maybe just a little help from the Vitamix!

Frittata Meal Prep

Frittata Meal Prep

Frittata Meal Prep

As much as I loved the months of celebration and holiday meals, it’s finally time to get back in the swing of things! With my best efforts to stay on top of new work projects, a demanding workout routine, and well, basically just life…I still find myself caught in this ongoing feeling of never quite having it all done.

That’s where meal prep comes in. If you’re not into meal prep yet, I couldn’t recommend it more. Basically, you’re preparing components of a meal ahead of time to make your life easier when it comes time to eat. It’s such a time saver for busy weeks and can be a really relaxing project on the weekends. I typically meal prep on Sunday when I have some free time so that I am ready to go for a busy week ahead!

I am so excited to be a part of The FeedFeed & Vitamix campaign, which is focused on bringing you really exciting meal prep ideas using the Vitamix Venturist.

We’re cutting out all the stress, and making it as easy (and delicious) as ever to whip up something that meets all of your New Year’s resolutions.

Frittata Meal Prep

Frittata Meal Prep

Frittata Meal Prep

To me, meal prep isn’t only supposed to make my cooking easier, but also tastier. I can’t tell you how much fun I had testing out different recipes using the Vitamix. Today I’m sharing with you one of my favorites – a frittata base.

I basically used the Vitamix to quickly mince a variety of ingredients: radishes, leeks, green onions, carrots, radicchio, garlic, and parsley. The digital timer built into the Venturist is a total dream for this type of task, because it allows you know exactly how long you need to blend for, which is key to making sure you don’t get a puree! These really interesting flavor profiles combine into what I like to call a “base” and can be held in the fridge for about four days.

Preparing this base allows you to save so much time once you’re ready to make a frittata. Plus, this base not only adds extra flavor (think rich, tangy bites throughout the frittata), but it also packs in a ton of nutrition.

Frittata Meal Prep

Frittata Meal Prep

Frittata Meal Prep

I made the base on a Sunday and then used it during the week to make two frittatas – one with caramelized butternut squash, creamy burrata, sautéed kale, green onions, and pepitas & the other with potatoes, sharp gruyere cheese, fresh oregano, and watercress.

And they are so, so good.

I’m not sure if I could pick a favorite combination out of the two, but both are super unique and flavorful. Plus, they’re extra cheesy and packed with vegetables. What more could you ask for?

A key step is to also use the Vitamix to blend the eggs with salt and whole milk. Blending the eggs adds air to the mixture and creates a fluffy, decadent frittata. On top of that, the Vitamix is so easy to use because it is a self-cleaning machine! Oh, I absolutely love it. Just add warm water about halfway up the container and a bit of soap, blend on high for a minute, and never have to scrub around the sharp blades of a blender again!

As you can tell…I’m pretty excited about that feature.

I hope you love this recipe! Head on over to @thefeedfeed for many more meal prep ideas to get yourself excited for a new year of cooking!

Enjoy!

Frittata Base + Two Flavor Combinations
Yields 2
a frittata base of vegetables, herbs, and garlic used to make two unique frittatas
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Frittata Base
  1. 6 oz radishes, roughly chopped
  2. 6 oz leeks, roughly chopped
  3. 6 oz carrots, roughly chopped
  4. 4 oz radicchio leaves, roughly chopped
  5. 1.5 oz green onions, sliced
  6. 1/2 oz garlic, roughly chopped
  7. ½ oz parsley leaves
Butternut Squash, Kale, & Burrata Frittata
  1. olive oil, as needed
  2. salt and freshly cracked black pepper, as needed
  3. 1 lb peeled butternut squash, sliced into 1/8” slices
  4. 1 cup frittata base
  5. 2 oz kale, chopped
  6. 8 large eggs
  7. ¼ cup whole milk
  8. 1 tsp salt
  9. 1 ball burrata, drained
  10. 2 green onions
  11. 1 oz toasted pepitas
Potato & Gruyere Frittata
  1. olive oil, as needed
  2. salt and freshly cracked black pepper, as needed
  3. 1 lb fingerling potatoes, sliced into 1/8” slices
  4. 1 cup frittata base
  5. 1 tbsp fresh oregano
  6. 8 large eggs
  7. ¼ cup whole milk
  8. 1 tsp salt
  9. 4 oz gruyere cheese, shredded
  10. 1 handful watercress
  11. 2 radishes, shaved
Frittata Base
  1. Add the roughly chopped radishes, leeks, carrots, radicchio leaves, green onions, garlic, and parsley to the base of the Vitamix blender. Pulse until the ingredients are finely minced, using the tamper to help facilitate the mincing. Transfer the frittata base to a sealed container and store in the refrigerator until ready to use. The base can be stored for up to 4 days.
Butternut Squash, Kale, & Burrata Frittata
  1. Preheat the oven to 400°F. Heat a large, 12” cast-iron skillet over medium heat. Add enough olive oil to coat the bottom of the pan. When the oil is hot, add the butternut squash slices. Let the squash caramelize on both sides, about 7-8 minutes per side, or until tender. Season with salt and freshly cracked black pepper to taste. Remove the squash from the pan and set aside. Add a little more olive oil to the pan. Add 1 cup of the frittata base to the pan and sauté for 4-5 minutes. Add the kale. Cover the pan with a lid to let the kale steam for about 3 minutes. Remove the lid and continue to sauté the kale until tender and slightly crisp. Season with salt to taste.
  2. Meanwhile, add the eggs to the Vitamix base. Blend on high for 15 seconds. Add the milk and salt. Blend for 15 more seconds until incorporated. Over medium heat, spread the frittata base and kale into an even layer. Arrange the caramelized squash over top. Pour the egg mixture into the pan. Use a wooden spoon to pull the eggs away from the side and allow the mixture to slightly set. Tear the burrata and spread it over the eggs. Bake the frittata for about 20 minutes until golden brown and cooked through. Remove the frittata from the oven and let cool for 5 minutes. Garnish with the green onions and pepitas. Slice the frittata into 8 pieces and serve warm.
Potato & Gruyere Frittata
  1. Preheat the oven to 400°F. Heat a large, 12” cast-iron skillet over medium heat. Add enough olive oil to coat the bottom of the pan. When the oil is hot, add the potato slices. Let the potatoes caramelize on both sides, about 7-8 minutes per side, or until tender. Season with salt and freshly cracked black pepper to taste. Remove the potatoes from the pan and set aside. Add a little more olive oil to the pan. Add 1 cup of the frittata base to the pan and sauté for 4-5 minutes. Stir in the oregano.
  2. Meanwhile, add the eggs to the Vitamix base. Blend on high for 15 seconds. Add the milk and salt. Blend for 15 more seconds until incorporated. Over medium heat, spread the frittata base into an even layer. Arrange the potatoes over top. Pour the egg mixture into the pan. Use a wooden spoon to pull the eggs away from the side and allow the mixture to slightly set. Sprinkle the gruyere cheese over top. Bake the frittata for about 20 minutes until golden brown and cooked through. Remove the frittata from the oven and let cool for 5 minutes. Garnish with the watercress and shaved radishes. Drizzle the watercress with olive oil. Slice the frittata into 8 pieces and serve warm.
The Original Dish https://www.theoriginaldish.com/
Frittata Meal Prep

[This post is sponsored by the FeedFeed & Vitamix. I love working with and supporting brands who offer wonderful products that align with my style of cooking and food philosophies. All opinions are my own, and I only promote products I truly believe in!]

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