I was inspired by an article in the NY Times by Mark Bittman, The Minimilist, to make some frittatas emphasizing veggies rather than eggs. Although I did plan to do that with my egg dishes, I'm not really sure if there was a higher vegetable to egg content. Oh well, they were both delicious, and still very vegetable-y.
The first was a Red bell pepper and zucchini frittata. I started by sauteing the peppers and thin slices of zucchini in a little olive oil, with some salt and pepper, until nice and soft. I also put in some chopped fresh Italian parsley, right before the eggs. While that was happening, I whisked 3 eggs together, and proceeded to pour that right in with those veggies. The heat was on fairly low at this point. Keep in mind, I used a rather large pan for the amount of eggs - a 10 inch non stick one, to make a thin frittata. I let that cook for a couple minutes, until it was set on the bottom, then popped it all in the oven with the Broiler on high. Oh, first I topped it with about a table spoon of goat cheese - sprinkled around. I watched it as it got golden brown and bubbly and the cheese melted, for approximately 2 minutes. I took it out of the oven, then sliced it into wedges, and ate it with a tomato on the side. Delicious.
The second frittata I made followed the same process, although the veggies of choice were red pepper, red onion, and about a cup of frozen sweet corn. All that, sauteed, and for the eggs - 2 whole and one white. Topped again with goat cheese, and broiled up! This was very tasty. It was like a southwestern corn salad...in egg form! I think the first frittata I made tasted better as left overs. For some reason, the onions didn't do so well after another day in the fridge. The other one, however, was great as lunch the next day.
Frittatas for everyone!