Thursday, June 10, 2010

Veggie Frittata (sort of)

Frittata, strata, quiche...some have bread, some have crust, this has neither. They're all some sort of egg casserole. Anyway, I went by the farmer's market at the botanic gardens yesterday and picked some great squash, zucchini, blueberries and homemade organic bread (which is fantastic!). I decided to make a frittata of sorts with the zucchini and some tomatoes I had on hand, but here's the kicker...I also used a Japanese eggplant from our very own vegetable garden! There is something terribly exciting about gathering food from your own back yard and using it in a dish.

For the frittata:
Warm a little olive oil in a skillet and toss in sliced onions and chopped garlic, then eggplant and about one pound of zucchini sliced crosswise. Add salt, pepper and a little bit Italian seasonings. Sauté until onions are soft and veggies are slightly brown. Put veggies in an oiled 9x9 baking dish. Put a layer of cheese (I used some fresh mozzarella I had in the fridge) on top of that. In a separate bowl, beat together 5 eggs and about a cup of milk, and add some salt and pepper to that. Pour it over the veggies and cheese, and lay sliced tomatoes over the top. Bake it in a 375 degree oven until the top is brown and eggs are set. It was a tiny bit watery from the veggies releasing more water, so I think letting it set for a minute before it was cut might have helped.

We had it with squash soup (more on that later) and a slice of the previously mentioned delicious bread. This has all the components to make it well rounded nutritionally and, almost more importantly, lots of components that Graham loves to eat!

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