summer time frittata
i don’t know if i’ve said this before, but i LOVE one-pot meals. it’s kind of funny actually – as a kid i didn’t like any of my food to touch on my plate and i ate one food at a time. i
am was pretty particular. tomas and i drove out to lake wenatchee this past weekend with the boys for a little adventure (it’s amazing having a life now that i’ve graduated and entered the work force!!) – on the way home we stopped at a road side farmers market and bought some incredibly yummy eggs! when i got home i decided to whip a summer time creation with fresh heirloom tomatoes, basil, fresh pasta and these beautiful eggs!
this recipe is a bit out of the ordinary because of the pasta element. the great part about it, it’s a great recipe to make when you have left over spaghetti! the addition of the pasta really makes it a nutritionally full meal you can eat for breakfast, lunch or dinner! the other great aspect of this recipe is its versatility – you really can pick and choose the ingredients you put into depending on what you have in your fridge at the time! just put them all into one large pan and throw it in the oven et voila, a delicious nutritious meal! fresh food fast – my favorite kind!
8 fresh eggs
1/2 cup milk
1/4 cup diced sweet onion
2 cups halved small heirloom tomatoes
2 cups fresh arugula
1 cup sliced fresh zucchini
3/4 cup diced oaxaca cheese (or mozzarella)
2 cups pasta with tomato sauce
1/4 cup chopped fresh basil
1/8 cup chopped fresh oregano
1 T salt
1 T black pepper
preheat oven to 350 F.
whip eggs and milk. add the remaining ingredients and mix well. pour mixture into a 12″ cast iron skillet and bake for 35-45 minutes (until eggs are cooked through). eat cold, room temp, or heated.