It has been snowing for days and days, so I have been reluctant to leave the house. Today we had a window of a few warmish hours ( before more slush fell!) so I shoveled a bit and got ready for a visit from my knitting buddies. I had promised them lunch, so I opened the fridge and decided to use the eggs I bought at the farmer's market and make a frittata. This is like a quiche but without the crust, and can be varied as desired. It turned out to be so delicious that I thought I would write up the recipe!
2Tbs olive oil for skillet
1/4 cup low fat milk
1/4 cup low fat mozzarella cheese,
1/8 cup Parmesan cheese,
handful of cherry tomatoes,
handful of spinach,kale, 1/2 a zucchini, 1/2 an onion, .
Salt, black pepper, oregano,parsley to taste
butter for greasing 8X8 pyrex ovenproof pan
Preheat oven to 400 deg F. Place 2Tbs of oil in skillet, and saute vegetables until soft. Meanwhile, grate cheeses and mix together. Beat the eggs with spices and the milk.
Grease 8x8 glass pan with butter. Arrange vegetables into bottom of pan and sprinkle cheese on top.Pour beaten egg mixture over top of veggies and cheese. Bake at 400 deg F for 45 minutes, or until edges are browned and eggs are set. You can stick a knife into the center to see if eggs are cooked thoroughly. Turn off oven and let sit for 10 minutes, or remove from oven and let sit for 15 minutes before serving. Serves 3
This can be varied easily by using different vegetables, or adding meat or other delights.
Even Shadow approved!