Monday, February 22, 2010


I was supposed to do a big grocery shop today but it never happened. I stepped foot into the store with my two-year-old girl and for reasons I still haven't figured out, she threw a major tantrum. I put the few items I had put in my cart back on the shelves and walked out with my mini terror.

Back at home, Little Miss Sunshine was still in a funk. She isn't able to verbalize her feelings yet and I know it must be frustrating. We were low on food but there was no way I was going to back to the store.
The only vegetables I had, besides lettuce and onions, was this package of frozen grilled eggplant and zucchini. I had no meat or fish but I did have a lot of eggs and cheese...

...a frittata was born.

Grilled Veggie Frittata 
  • 8 jumbo eggs
  • 3 tbsp heavy cream
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup cheese of your liking, shredded
  • 1 cup grilled veggies of your liking, cut into bite size pieces
  • Vegetable or olive oil
Turn on oven to broil and adjust the rack to the middle position.

Heat up one tablespoon of oil in a 12 inch non-stick pan over medium heat. Swirl it around to coat the pan.

In a medium-sized bowl, beat the eggs, salt, pepper and cream together with a whisk. Stir in the cheese and veggies until well combined.

When the oil is glistening, add the egg and veggie mixture.
Using a spatula, spread the veggies out evenly in the pan. Let it cook undisturbed for 5-6 minutes until the eggs are more than half way set. Make sure the bottom doesn't burn.

Put the pan into the oven and cook for 4-5 minutes more. The frittata should be puffy and starting to brown. Remove from the oven and let it rest for 5 minutes.

Cut into slices and serve hot or warm.

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