Frittata!

Hi there,

Usually a frittata is baked in the oven, but I've applied the term (as others have) to any non-omelet, non-scrambled egg dish -- that means the eggs set up flat in the pan vs. being folded over or stirred in the pan to form curds.  You'll see in a minute.

I have a houseguest (who's lovely, by the way) and yesterday morning I had some time to make more than a cold bowl of cereal.  I had a bunch of veg from Saturday's market already chopped up in the fridge (thanks Rachael Ray - that really works!).  I took about a half cup total of zucchini and mushrooms and sauteed them until they were cooked through.  That's the mistake most people make when they put vegetables into their eggs - they put them in with or after the eggs, and the vegetables stay raw instead of getting beautiful brown spots that add not only color, but flavor.

I scrambled 2 fresh eggs (Flora's Farms - you've got to try them!) in a bowl with chopped fresh dill and thyme (leaves only, no stems), and when the veggies were cooked, poured them over top.  What you do next, if you're playing along at home, is push the sides of the frittata into the middle while gently tilting the pan so the runny parts come to the edges and cook.  This takes a few minutes.  When the egg is cooked through, grate a little Monterey Jack or Cheddar on top and let it melt, then cut up the frittata and serve in wedges.  Enjoy, and 'til next time, I'll see you at the market!