Tuesday, March 18, 2008

In a Pinch Veggie Frittata

We are in the process of moving, so I haven't had much time for menu's this week.. We packed the last of the cases of boxes over the weekend to start our two hour drive back to Maine I had plenty of time to think over the weekend events, as well as how tired and hungry I was becoming. As we dragged our very weary bodies into the house, I could clearly hear my tummy grumbling.. feed me! "Should we just order out? Will you go? I don't even want to get back into the car again.".. and so it went! LOL! Remembering we had brought back with us, 3 dozen fresh eggs from the farm.. the decision was made... frittata it would be!

6 fresh eggs
1 small onion, chopped
1 small zucchini, sliced, then cut into 1/4 inch pieces
1 small summer squash, sliced and cut up
1 handful baby spinach
3 plum tomatoes, chopped
1/4 cup asparagus, rolled and cut into inch size pieces
4 balls herbed fresh mozzarella, sliced into thirds
1/4 c parmesan cheese, grated
1 TBLS chopped thyme
1 TBLS minced parsley
2 TBLS olive oil
sea salt, pepper

Whisk together the eggs, herbs, salt, pepper with 1/2 the grated cheese & set aside. Pre-heat oven to 450 degrees. In a deep 10 inch oven proof skillet heat the olive oil and sautee the onions, zucchini, squash and asparagus until barely tender. Add tomatoes, spinach, mozzarella balls and stir briefly.

Give the egg mixture another quick mix and pour over the sauteed vegetables. Move the veggies about, so that they are covered with egg mixture. Allow to cook on low 10-15 minutes until the edges are barely set and still a little loose on top.

Now top the frittata with remaining grated cheese and pop it into the oven for 5 minutes or until lightly browned. Allow it to cool a bit before slicing into wedges and serve.

Frittata's are delicious and so easy to prepare. Feel free to add your own special touch of varied cheeses and veggies to your dish.. I was just in a pinch, very hungry & wanted to clear out the frig! :o) Enjoy!

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