(You can vary the vegetables in this and also feel free to add leftover salmon or chicken to the frittata.)
• 8 eggs
• 3 cup greens, shredded (chard, kale, spinach, etc)
• 1 medium onion
• 1 zucchini, cut into half moons
• fresh herbs
Preheat over to 400 degrees. Saute all vegetables in olive oil for 3 to 5 minutes, until just tender. If you have a cast iron skillet, you can use it to cook the whole thing. Otherwise, saute in a pan and prepare a casserole dish by oiling it. Crack the eggs and mix in the vegetables and seasonings. Pour all ingredients into cast iron skillet and cook on the stovetop for 5 – 10 minutes until the bottom begins to set. (If you don’t have a cast iron skillet, place the casserole into the oven.) Then place in the oven and bake about another 20 minutes until golden brown, puffy and fully set.