Basically a frittata is the flat omelet served in Mediterranean countries that is often a background for spice vegetables. It's very easy to make, even more-so than a separate omelet, and the choice of what you would like to go into it endless and can be made specifically to suit your tastes. The feature vegetable that I used here is zucchini, but you could just as well use asparagus, spinach, green beans, eggplant, artichoke hearts, etc., or a combination there-of. That's what I love about frittatas--so versatile to suit what your frittata desires. Although this was breakfast, it makes a fine hot lunch or may be cut into wedges and served cold as a summer appetizer.
So Eggie, and Veggie, and Goodie
Served with creamy grits...its breakfast time!
Our ingredients. Lets get started
Seeded and diced the tomato, put a chop on the onion, mushrooms, bell pepper, zucchini, and finely chopped the garlic
Sauteed the veggies in about 2 Tbsp extra virgin olive oil for a few minutes with fresh cracked black pepper, salt to taste and about 1 Tbsp fresh thyme... then added the garlic. I used a well seasoned heavy 10 inch cast iron skillet. You could also use a 10 inch non-stick oven proof skillet
Cracked nine eggs into a mixing bowl and gave them a good whisk with a little salt & pepper
Poured the eggs into the veggie mix
Gave it a good swirl to mix it all together and reduced the heat to low, covered and let it cook for 15 minutes until the center is almost set
Ahhhh...just right. Placed into my ever awaiting oven--preheated broiler set to low, and broiled 2 to 3 minutes or until it set. Make sure you don't have it too close to the broiler flames. I placed this on a rack that was about midway in the oven, but then again it may depend on your oven
All done and garnished with a few sprigs of fresh thyme. At this point--if you used a non-stick skillet--you can remove to a serving platter. Since I used a cast iron skillet, That's what I served it from
Very lite, airy, and tasty
Breakfast begone!!
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