While it’s been said that "real men don’t eat quiche," I’ve gotten mine to relish frittata.
I’m particularly fond of frittata because it’s a great way to use up vegetables, always tastes good, and is fun to make. I start by placing a little oil in the bottom of a pie or quiche pan. I then thinly slice potatoes. Many times, I use fingerlings that are sprouting because I forgo to use them or where they were kept got too hot.
I layer the sliced potatoes on the bottom of my pan. This layer can be half an inch or so thick. Sprinkle on seasoning like Cavendaer’s All Purpose Greek Seasoning. Drizzle with olive oil then toss in the microwave for ten minutes until the potatoes are soft, but not necessarily fully cooked.
Layer on thinly sliced onions, sliced carrot, chunks of broccoli or squash. Drizzle with olive oil and microwave four minutes or until they’re starting to cook. Layer on sliced bell peppers. I like to use multi-colored peppers for color. In the past, I’ve also added fresh peas, pea pods, scallions, and other vegetables that are starting to wilt.
The final and best layer is thinly sliced tomatoes followed by a handful or two of uncooked spinach. Liberally season and drizzle with olive oil then cook until the spinach wilts… five to six minutes.
Sprinkle cheese over the spinach layer. I had left-off cheddar with chili flakes that I grated over the spinach. Swiss and mozzarella cheese are my usual choice.
Beat three eggs, season and add a dash of milk. Carefully pour this mixture over the vegetables so it soaks through the layers. Microwave the frittata for 15-20 minutes.
The potatoes on the bottom form a "crust," making it easy to slice, serve and enjoy the frittata!
Note: The vegetables will cook down. You can layer them to the very top of your pan. Before I did the final "microwaving’ of the frittata above, the layers of vegetables and spinach were spilling out of the pan.