GREEN VEGETABLE FRITTATA

Serves 4

I am listing the vegetables I used here, inspired by what I had in the fridge. You really can put anything in a frittata…ok, most thing. Be sure that the vegetables have a similar cooking time, if you’re sauteing everything together. For example, potatoes take longer to become tender than zucchini, so while you can mix these two, you need to start the potatoes off first, and then add the zucchini after the potatoes have been going for 10 minutes, so you don’t burn the zucchini or turn it to moosh. Things like peppers and tomatoes cook the same, assorted greens are typically quick, etc.

Ingredients

1 small leek
1 small zucchini
1 small bundle of broccolini

extra virgin olive oil
sea salt

8 eggs
1/3 cup heavy cream (canned coconut milk works as a non-dairy option)
dollop of pesto or sour cream (or non-dairy alternative), optional
fresh ground pepper
3-4 ounces soft goat cheese
fresh green herbs, for garnish

Instructions

Clean the leek and trim the zucchini. Chop the vegetables small. Heat a drizzle of oil in a medium nonstick or seasoned cast iron pan. Add the vegetables, pinch of salt and saute until tender, and cooked down, about 6 minutes. Turn off the heat and let them cool down. Move them around occasionally to release any steam pockets.

Preheat the oven to 325’.

Whisk the eggs and cream (or non-dairy alternative) well. Lots of air in there, keep whisking. Whisk in a dollop of pesto or sour cream, if using, and a few grinds of fresh black pepper. If you like spice, a dash of red pepper flakes. Crumble half your cheese in here.

With the heat on low, distribute the vegetables around in your nonstick pan and pour the egg mixture on top. Let it sit for a couple minutes just to set the bottom. Sprinkle the remaining cheese on top, and put the pan on the middle rack of the oven. Bake for 16-20 minutes until the center juuuuust stops jiggling. Better to pull it out on the side of underdone.

Let it cool down, garnish with tons of fresh herbs. Serve with toasty bread and fresh tomatoes if you have them.