Whew, I got a September post in just before October 1! Talk about waiting til the last minute...
Oh the shame in not making more regular posts! I hate to say "I've been sooo busy!"...so I won't. I WILL say that I'm so happy about the season change and am really looking forward to making lots of fall dishes. My favorite holiday of the year is Thanksgiving because of course I love to cook, but it's tradition that I make a full Thanksgiving dinner for my immediate family and the gratification of cooking with love for my favorite people in the world is beyond words!
Anyhow, today's recipe is one you could make anytime of year. Frittata's are flexible because the ingredients can be changed up, so you can use whatever is in season at the time. If you've never had a frittata, it's kind of like a scrambled egg pie. You put pretty much the same stuff you might put into an omelette or scramble, but you bake it. I made this one on a whim one Saturday morning and we ate it for breakfast all weekend. I made it a little thin because it would just be Jimmy and me eating it, but I think it would be prettier and would definitely feed more people if it were a little thicker. A thicker frittata can be made by just adding a few extra eggs to the recipe below. This whole meal was made in just one pan as well, so that makes it even more appealing to me because I'm all about avoiding dishes. And Jimmy can attest to that! So if you're looking for a simple breakfast/brunch recipe that will feed you and your sweetheart all weekend long, try this one out!
Ingredients:
4 eggs
1 cup Egg Beaters
(or use 4 more eggs if you prefer)
1 medium squash, chopped
1 medium zucchini, chopped
1/2 medium red onion, chopped
1/2 red bell pepper, chopped
1/4 cup feta cheese (I use fat free, but it's optional)
2 tablespoons Extra Virgin Olive Oil1 1/2 tablespoons Italian Seasoning
Kosher salt & Course Ground Pepper (or whatever S&P you have on hand)
Handful of shredded cheddar for garnish (optional)
Preheat oven to 350 degrees. Saute the veggies in a large pan with an oven-safe handle so that you can stick the whole pan in the oven at the end. Use the extra virgin olive oil to coat the pan, mix the veggies in it, add the Italian Seasoning and some salt & pepper. About 1 tablespoon of kosher salt (start with half of that if using regular iodized salt and taste as you go) and about 1 teaspoon or as much pepper as you like. As the veggies cook, beat the eggs, Egg Beaters & feta cheese with a whisk in a separate bowl and add some salt & pepper. Use about the same amount as was used with the vegetables. Remember that it's better to go light on salt and add more as you go if you're not sure.
Once the vegetables start getting soft and slightly translucent add the egg mixture and remove from the burner. Stick the whole pan in the oven for about 15 minutes or until it appears solid throughout. Remove from the oven & sprinkle the cheddar on top. Enjoy!
