today's special : 
Veggie Frittata 
A frittata is sort of the Italian version of an omelet.  Personally, I far prefer frittate, since they tend to have a higher proportion of filling to egg -- good for anyone who's minding their cholesterol levels -- and have a wonderful moist texture. You can put just about anything in a frittata -- it's a great way to use up leftovers -- and eat them either hot, or at room temperature. Make sure to cook in a cast-iron (or other oven-proof) skillet.

1. Preheat the oven to 350F.
2. Heat 1-2 tbsp. olive oil in a skillet.
3. Sauté your veggies until they're cooked through. Let them cool slightly.
4. Beat the eggs with the parmesan, salt and pepper. Add your cooked veggies and stir well to combine. 
5. Heat another 1-2 tbsp. olive oil in a cast-iron skillet (use a small 6" or 8" skillet, otherwise your frittata will look like a pancake), on medium. When the oil is hot (drip a little egg into the pan; if it starts to sizzle, you're good to go), pour in the egg-veggie mixture and cook on  medium-low until the bottom of the frittata is set, about 10 minutes (the top will still be very runny).
6. Pop the skillet into the preheated oven.  Bake until the top of the frittata is nice and golden (start checking after 10 minutes). Serve the finished frittata in the skillet, or slice it up into wedges.

o
check out more related recipes:
milk-free muffins 
milk-free waffles  
cinnamon french toast 

 

---------------------------> lounge . nourish . host . laze . home.