If you want to use the tomato, look for a roma plum tomato at the grocery store; it's perfect. This is a great lunch or supper for one person, and the recipe easily doubles too.
- 2 large eggs
- 1 small zucchini, sliced
- 1 small tomato, diced
- 6 mushrooms, sliced
- 1 tablespoon butter
- 1 potato, cooked and diced (optional)
- 2 green onions, chopped
- 1 clove garlic, minced or pressed
- 1⁄4 cup chopped fresh parsley
- 1⁄4 cup grated cheddar cheese
- freshly ground black pepper
- dried basil or fresh basil
- Note that just about everything here is optional.
- Use vegetables you like.
- Use the kind of cheese you like.
- And if you don't have leftover boiled potatoes, don't sweat it.
- The dish will just be a little less hearty.
- Preheat oven to 350F degrees.
- Spray a pie plate with Pam.
- Beat eggs in a fairly large bowl.
- Meanwhile, heat butter (or cooking oil, but butter tastes better) in a skillet and saute the veggies of your choice along with the garlic.
- When tender, scrape into the beaten eggs.
- Add the parsley, cheese (try swiss for a change, or even mozzarella) and seasonings and stir.
- Pour into prepared pie plate and bake for 20-25 minutes until set.
- Let stand for two minutes, then cut into wedges and enjoy.
This is a great recipe on the basic making of a frittata! I had never made one before, so this recipe was perfect on teaching me the basics! The first time I used this, I used a pie plate, but the second time I used a little round cake pan, and it came out just as great! DON'T forget to grease a pie plate WELL if you're using one. This recipe is so perfect, it's the same baking time pretty much for however many eggs you add! Thanks for teaching me to finally bake one of these things! No more basic omelets for this gal!
Loved it! Used all veggies from the garden including kale, eggplant, beans, onion, carrot, and tomato. I also increased to 3 eggs since it looked like it needed it. Used parsley from the garden too! It's best to use a strong cheese, I think. Will definitely make again, and thanks for posting.
This made a really quick and delicious lunch for us today. I used leftover veggies....asparagus, mushrooms, chopped baby potatoes (boiled & sauteed), cheddar cheese and seasoned with chives, basil, salt, pepper and garlic powder. I made this for two so I used 5 eggs and it was perfectly sized for a standard pie tin. I hate throwing away small amounts of cooked vegetables so this is a great recipe to use them up for lunch the next day. I'll definitely be making this again, especially as soon as my chicks grow up and start giving me fresh eggs! Thanks for the recipe Lennie :)