Fresh Veggie Frittata

I’ve got the perfect recipe for all of those fresh veggies you’re finding at the grocery, or better yet, harvesting from your own garden. Last night I made a Fresh Veggie Frittata and it made me think about sharing the recipe with y’all.

• Olive oil for sautéing
• 2 tablespoons butter
• 2 medium potatoes sliced thin
• 1 diced onion
• 1-2 zucchinis sliced thin
• 2-3 medium tomatoes sliced thin
• 2-3 tablespoons fresh chopped basil
• 1 clove crushed garlic
• 5 eggs
• 1/4 cup milk
• 1 cup of your favorite cheese
• Dash of Cajun seasoning
• Salt and pepper to taste

The beautiful thing about a frittata is its versatility! These veggies, they’re just suggestions. And there’s no meat in this one, but you could add crumbled bacon. And if I would’ve had spinach, it would’ve gone in, too! Now, here’s the procedure.

I’ve covered the bottom of my cast iron skillet with olive oil, added a couple tablespoons of butter for extra flavor, and began sautéing our veggies. I like to put the sliced onion and potatoes in first to give them a few minutes head start while I slice up these zucchini and tomatoes. Once our onion and potatoes have begun to soften we’ll add in those zucchini and tomatoes, along with a couple tablespoons of diced basil and a clove of minced garlic. We’ll season with salt and pepper and a dash of Cajun seasoning.

While the veggies continue to cook down, we’ll grab a small bowl, crack five eggs in it and blend ‘em with a fourth cup of milk. Once the veggies are soft, we’ll pour the eggs over them, top with a cup of your favorite cheese and cook in a 350 degree oven until the eggs get firm. At that point, I like to turn the oven up and broil the top!

YUM! Enjoy yourself a Fresh Veggie Frittata folks! That’s good eating, from the All Things Southern kitchen to yours!