Today I am finally able to taste anything after being hit by a nasty cold in the middle of the freaking holiday. Scavenging the fridge, I found eggs. And vegetables. A frittata it is.
What went in: One onion (sliced)
One clove of garlic (chopped)
One eggplant (also sliced. I used a mandolin)
Two red potatoes (sliced and please don’t peal them)
One zucchini| (sliced)
A handful of spinach
6 to 8 eggs (it will depend on how big your skillet and hunger are)
salt and pepper (you could add fresh herbs but I was a bit lazy to tell you the truth)
Your choice of cheese (mine was Blue Cheese and Parmesan)
How I did it: Click on the pictures! But first, turn the oven on medium heat.
I like to get the slices very thin
Considering all the prep has been done (vegetables sliced, pan hot and all), Saute the onions and garlic on a bit of olive oil. I use a cast iron pan when I make fritattas. A well seasoned cast iron pan can produce wonders.
Place the vegetables (minus the spinach) on the pan, creating layers. Between each layer, season with salt, pepper and olive oil. In the oven for 15 minutes. It will depend on how thick you cut the vegetables.
I didn’t have any foil in the house so it all went to the oven “as is”. Not that pretty when it comes from the oven the first time
Take the pan from the oven and add the spinach. Beat the eggs and pour the mixture on top of the spinach. You can add cooked spinach at this point. Or mushrooms. Or bell peppers.
Add the cheese (or cheeses) and in the oven for another 15 minutes or until the eggs are set.