Frittata, in Italy, is usually a Sunday dinner kinda thing that uses up all the leftovers from the week. And since it's almost CSA delivery day again, I whipped up a veggie frittata for a post fossil-hunting picnic.
1 fennel bulb, trimmed and thinly sliced
2 C collard greens, chiffonaded and blanched
6 carrots, sliced into thin coins
1 zucchini or yellow summer squash, julienned
2 T fresh basil
freshly ground sea salt
freshly ground pepper
splash of milk
1/2 C shredded parmesan
Butter your baking dish and layer in your veggies. Sprinkle with cheese. Top with eggs beaten with milk. Sprinkle with freshly ground sea salt and pepper. Cover with foil and bake in a 350 degree oven for 50 minutes. Uncover and return to the oven for an additional 10 minutes. Let cool slightly. Cut into squares and serve warm or cold.