Hey Mama, What you Makin'?

Hope you enjoy my first post for What you Makin'?

Lately, I've been into frittatas.  Oh, they are so easy and nutritious!  Okay, I'm not all that concerned about cholesterol from the eggs, but you could certainly substitute a few of the eggs with egg whites (about 1-1/2 egg whites per whole egg replaced).

Vegetarian frittata

There are so many variations possible here!  This is a vegetarian version, but you can add cooked meat in place of some of the veggies.

Here's what you need:
3 tablespoons olive oil
about 4 cups of vegetables of your choice, cut into medium-small pieces
4 ounces shredded or crumbled cheese of your choice
1 bunch herb of your choice
7 eggs
Salt and pepper to taste

If any of your vegetables are juicy (like regular tomatoes), make sure after you cut them up you squeeze them (gently) to get the juices out.  Preheat your oven to 350 degrees Fahrenheit.

Put 1 tablespoon of oil in a skillet.  Saute any vegetables that are hard (greens & tomatoes generally don't need to be pre-cooked) like broccoli, asparagus, or onions.  While sauteing veggies, put the eggs in a bowl and whisk until fluffy.  You can add a little salt (up to 3/4 teaspoon) and pepper at this stage if you like.  Add any uncooked veggies to the egg mixture first, gently folding them in, then add the cooked veggies.  Lastly, gently add the cheese.

Put the other 2 tablespoons of oil into a 1-1/2 quart casserole dish.  Pour the egg mixture into the casserole dish.  Put in the oven for 30-35 minutes, then turn the broiler on.  Place the dish under the broiler until the top is lightly browned, about 3 minutes.

You can cut into pie pieces or just spoon onto your plate, fill the rest of the plate with a nice crisp salad, and dinner is served!