Eggs are on the menu for one of our supper meals each week. I usually incorporate vegetables into the egg recipe in order to make it as the main dish. There is a variety of vegetables you can use - zucchini, peppers, mushrooms, onions, broccoli, cauliflower, tomatoes, asparagus or green beans. I decided to make a frittata which is an open faced omelette, cooked slowly in the oven and not runny. The ingredients used, are provided in the accompanying photos and you can adapt, change the ingredients to your own preferences.
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| Saute in a frying pan, at medium heat, 1 tbsp olive oil with 1/4 of a chopped red onion and 4 to 5 chopped mushrooms. Saute for 5 minutes. |
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| Microwave for 2 minutes a cup of mixed vegetables. I used broccoli and cauliflower. |
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| Beat 5 eggs in a mixing bowl. |
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| Chop some bread that may be getting stale. I used focaccia made a few days earlier. |
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| Add the bread, microwaved and saute vegetables to the eggs. Mix well. Add 2 tbsp of fresh chopped parsley and salt and pepper to taste. |
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| Pour into a deep dish pie plate. I spray the pie plate with Pam. |
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| Top with a few handfuls of spinach. |
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| Add several slices of cheese - whatever you have in the fridge. |
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| Bake at 325 degrees F for about 30 minutes. Ready to be served. This serves 2 people as a main dish. If serving in wedges as a first course or as part of several dishes it would serve 4 to 5 people. |
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