I usually make a frittata with the leftover bits of vegetables and cheese that are in my refrigerator, so the following recipe is a loose outline, in a size that feeds my family for breakfast or dinner – in this case dinner.  Really the only way to ruin a frittata is to burn it.

Frittata

1/2 c. onion (red, green, regular – tonight it was red)

3 c. chopped vegetables (peppers, zucchini, mushrooms, carrots, beans, spinach, edamamae, peas, corn, celery, tomatoes – tonight it was a package of thawed and drained chopped spinach, zucchini and half of a red pepper)

oil for cooking

spices – (dried basil, oregano, thyme, fresh anything, garlic, salt, pepper, chili flakes –  tonight I had some fresh basil and then fresh ground pepper)

Preheat the oven to 350.

Using an oiled 10 (or so) inch cast iron pan (or oven-proof skillet), saute the onion and vegetables in a tablespoon or 2 of oil until most of the liquid has evaporated – add spices according to taste.  Remove from heat.

In a separate bowl lightly beat and combine;

~6 eggs (I also add whatever egg whites I usually have in a container in the fridge, egg substitute also works since it’s getting baked)

1/4  – 1/2 c. ricotta, if you have it (I didn’t tonight which means that I cooked the frittata a few minutes longer – ricotta greatly assists in helping it to set and cook evenly)

Distribute sauteed vegetables evenly over the bottom of the pan, adding a bit more oil if you feel it has gotten too dry.  Pour the egg mixture over the vegetables and top with;

~1/2 c. grated cheese (tonight, because of the spinach, I only used small chunks of feta)

Bake for 20 – 25  minutes – check at 15 as timing will vary depending on the egg/cheese mixture that you chose.  Basically give the pan a wiggle, it’s better to be slightly too firm than to have a runny middle and finding out only after you’ve tried to dish it up.

We usually have this with toast and jam, biscuits, fresh bread, or muffins from the freezer.  In tonight’s case – Zucchini-Pineapple Loaf – yum!  This is also a very handy dish to whip up if the dinner I’ve prepared can be held until the next day because Brock has called at the last minute and will no longer make it home.  It’s also a very tasty way to get your vegetables.

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