Basic Baked Vegetable Frittata
Author: Sally Sampson
- 2 teaspoons olive or canola oil
- 1 Spanish or purple onion, thinly sliced
- 2 garlic cloves, finely chopped
- 3 cups vegetable, coarsely chopped (options any combination of broccoli, asparagus, cauliflower, mushrooms, tomatoes, etc)
- 6 large eggs, lightly beaten
- 1 cup grated cheese (optional)
- 1 cup sour cream, yogurt or ricotta cheese
- 2 cups cubed day old bread, cubed potatoes or leftover pasta
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon nutmeg
- Preheat oven to 350 degrees. Lightly grease a 8 inch springform pan or 10 inch pie plate.
- Heat a small pan over a medium low flame and add oil. When the oil is hot, add onion and garlic and saute for 10 minutes or until onion is translucent. Add vegetable and cook 10 minutes, until soft. Cool slightly.
- Do not use a blender or a food processor. Combine remaining ingredients, by hand, in a mixing bowl; add cooled vegetable mixture.
- Place in pan and cook for about 35 minutes or until slightly firm.
Serve with salsa.
Frittata may be served hot, cold or at room temperature.
Raw eggs can be refrigerated for up to two weeks but should not be frozen.