If you have a lot of miscellaneous vegetables in your fridge and you want to make a simpleish omelet-like breakfast (or lunch or dinner really), have I got a recipe for you!
I’ve made this frittata with spinach, mushrooms, and other cheeses but this is the particular one I made today: Leeks and Zucchini Frittata
- 3 yellow zucchini shredded
- 1/2 cup or so grape tomatoes sliced in half
- 1 leek washed and chopped. (Wash that leek well, it has a lot of sand. You have to slice it in half lengthwise to get all the grit out.)
- 3 cloves of garlic minced
- cooking oil
- 7 eggs
- 2 cups of shredded cheese (any kind. I used asiago and leyden)
- 1 tablespoon of dried oregano
- 1 tablespoon of paprika
- Any other miscellaneous spices (I used coriander and basil)
- salt and pepper to taste
First things first, you really ought to do this in a cast iron skillet. Something you can cook over a stovetop and throw in the oven. A well seasoned (old and worn) cast iron skillet is ideal so the frittata won’t stick.
Stir fry the zucchini in salt and oil until you’ve cooked out a good amount of the water. Then add the tomatoes and some garlic.
Separately stir fry the leek and more garlic in salt and oil. Then mix it all together with the zucchini and tomatoes.
In a big mixing bowl, put in about 1.5 cups of the shredded cheese, all the spices and herbs.
Scramble the eggs together.
After you’ve combined all the precooked vegetables, pour in the egg mixture and stir it around a little over a high heat pan. Sprinkle the remainder of the cheese on top.
Bake it in the oven at 350 for about 20 minutes.
We like to have it with hot sauce. Yum!
yum!
Is that cast iron?
Yup, and old cast iron pan. Handy and non-stick.