One of the stipulations of my doctor-ordered diet is that I must eat a pure protein+veggie breakfast. No fruit. No bread. No sugar.
For me, this means eggs. Every day.
It’s a good thing I like eggs.
On Sunday morning I started cracking eggs into a bowl to make a scramble for everyone in the house, and then inspiration struck. My mom always has a fridge full of vegetables she has few plans for, and before I realized what had happened, I was chopping zucchini, peppers, and tomatoes to toss into a frittata.
I love frittatas because they are simple, quick, nutritious, rustic, and look a lot fancier than they probably actually are. It’s basically a quick crustless quiche of Italian origin, which probably added in some small measure to my mother’s Italian frenzy.
The won’t be so bold as to post an actual recipe for frittata here. It’s pretty basic, and once you know the method, you don’t need a written recipe… ever.
For now, I will simply say this. I cracked about 10 eggs in a bowl and mixed. I tossed in several torn slices of swiss cheese, salt, pepper, and fresh, chopped herbs from my mom’s garden (greek oregano). I splashed in a bit of milk (if you forced me, I’d say about an ounce), and I set it aside.
I then diced zucchini, bell pepper, and tomato into smaller-than-bite-sized pieces. I then sauteed those veggies in an OVEN SAFE non-stick pan with a little drizzle of olive oil until fork-tender. Then add the egg mix right on top. DO NOT DISTURB.
When the edges seem to have set and are pulling away from the sides, slide the whole pan into the oven under the broiler and cook until the top is bubbled, firm, and slightly browned. I won’t tell you how long it will take. You just have to watch it. (Okay, about 5-15 minutes? But WATCH IT! It can go downhill real quick!)
Allow to cool. Slice and serve.