Thanks to Lori for inspiring this take on a frittata! I wanted an easy, quick meal, that requires little tending, and would use up some past-prime veggies from our CSA batch. Besides, who can say no to an egg pie? Which is basically what a frittata is- I even made it in a pie plate. Similar to quiche, but minus the massive quantities of butter and sans a crust, frittata is the italian cousin! Enjoy!
Serves 4.
Preheat oven to 350 degrees.
6 Eggs, lightly beaten
salt & pepper
sliced zucchini
red onion
green pepper
shredded cheddar cheese and mozzarella
swiss chard or spinach
basil and oregano to top
1 clove garlic, minced
1/2 piece of bread
1. Beat the eggs and shred the cheese into the mixture. Add in the veggies and toss to coat.
2. In a pie plate, tear up bread pieces and spread around. Pour egg and veggie mixture into plate.
3. Top with herbs, and if desired, more cheese.
4. Bake for about 35 minutes.
I like to top this with a little hot sauce!! Enjoy!
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