It’s been quite a while since I made a frittata. Seems like I just forgot about how easy and satisfying they could be. Back in the day when I had a cafe I used to make them every week for our Saturday breakfast service. Not wanting to be standing over a stove making them at the last minute when I had a million other things going on, I started making baked frittatas. You can saute your vegetables ahead of time, grate whatever cheese you choose, throw it together and pop it into the oven.
The beauty of a frittata is that you can change them up as easy as one two three. Have mushrooms but no peppers, go ahead and use them. There’s broccoli lurking in the crisper but no zucchini, just steam and chop. Same goes for the cheese- mozzarella, cheddar, swiss-they would all work. You get the picture-you probably have all the ingredients you need in your fridge right now. Frittatas aren’t only for breakfast-pair with a green salad and warm crusty bread and you have the perfect lunch.
1/2 cup milk
1 cup grated sharp cheddar or jarlsberg
1 zucchini, sliced into 1/4″ rounds
1 red bell pepper, diced
1/2 medium onion, sliced
3/4 cup diced fresh tomato
1/3 cup fresh basil, shredded
3 tablespoons olive oil
salt and freshly ground pepper
Preheat oven to 375 degrees. Line a baking sheet with parchment. Spray a 9″ non-stick springform with cooking spray.
Pour olive oil into large skillet. Put onions, peppers and zucchini into skillet, season with salt and pepper and saute over medium heat until vegetables are softened. Remove from heat and let cool. In a large mixing bowl beat eggs with milk. Add grated cheese, sautéed vegetables, chopped tomatoes and basil. Mix together until well blended.
Place springform on baking sheet and pour egg mixture into pan. Bake in preheated oven for 30-40 minutes or until a toothpick inserted comes out clean. Let cool for 5 minutes. Unmold pan, slice and serve warm. Serves: 8 (I like to serve with salsa)