Here we are on part two of cooking for Riley's Mothers' Day Tea Party: veggie frittata. I wasn't sure what veggies I would have in my fridge on cooking day. And I had Spring onions and kale from my CSA box and leftover turnips that I had roasted with beets. I lightly sauteed the onions and kale and layered all of that in a buttered baking dish, topped it with some shredded parmesan cheese. I poured in beaten eggs and seasoned it with freshly ground pink Himalaya salt and flower pepper.
Bake in a 350 degree oven till the egg is set, approximately 45 minutes. Slice when cool.