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Sunday Frittata

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Sunday was always the day, in Italy, to use up the veggies that were leftover from the week. Sometimes it was a minestrone. More often than not I made a vegetable frittata.

Fast, easy and portable, it makes a great snack after a Sunday hike.

Use whatever veggies you have on hand.  This morning I parboiled purple potatoes and carrots, added some crimini mushrooms, covered it all with eggs beaten with milk, and topped it with shredded parmesan cheese.

Bake it in a 350 degree oven till the center is firm, usually about an hour.  It's just as good cold as it is warm.

 
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  1. LisaFebruary 6, 2011 at 5:49 PM

    Mmmm, that looks like a great dinner. So simple and yet so delicious.

    ReplyDelete

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