Yesterday, in my Strawberry Cake post, I mentioned the frittata I made while I was waiting for the cake to bake. I decided to do a separate post about it, because it's delicious and tastes basically like a garden :) I like it when my food tastes like what it's made out of.
It's a pretty basic recipe.
4 c. shredded zucchini
2 c. peeled shredded carrots
1/2 c. flour
3/4 c. mayo
1 c. shredded Monterey Jack cheese
1/2 c. grated Parmesan
1/4 c. chopped onion
1 tsp. basil (I highly recommend using fresh leaves)
pepper to taste
First, you've got to shred all those veggies. It takes an awful lot more arm power than I was expecting to shred 6 cups of squash and carrots...
Here's the site of the veggie massacre.
Started with zucchini:
Moved on to carrots:
Isn't that pretty? I'm such a nerd, but I just think vegetables are beautiful.
Okay, so now that your arms are about to fall off...
You're gonna beat your four eggs in a mixing bowl.
And then you're gonna fold in all the other ingredients.
Now, this is where it got tricky for me. My recipe says "Pour into buttered quiche pan." I don't technically have a quiche pan. So I'm thinking, okay, well I'll just do a pie plate.
And then I was thinking "...Will it fit? I don't know .. Maybe I should do TWO pie plates."
And then I thought .... "Nah. My recipe says one. It'll be fine."
Should've gone with the first instinct. Or planned to bake it a lot longer than the directions call for.
Yum, yum. So, the recipe says to bake it at 375 for 30 minutes. I do so, and get it out, and the middle is definitely still RUNNY. I did put the pie plate on top of a cookie sheet just in case it ran over the edge, so that may have been the problem. I don't know. I just know that I ended up cooking it for another 15-20 minutes, and it was still not quite completely set in the very middle.
Obviously, we ate it anyway. I let it sit for a while after we cut the first pieces, and it was much better today. Also, the flavors had a night to combine, and it was just delish. The only thing I might change in the future is to decrease the amount of mayo, because you can sort of taste it, and I'm not the biggest fan of mayonnaise in general. Maybe I could do like half mayo and half sour cream or something, to keep the consistency right.
But anyway, it seriously tastes like a garden. It's mostly zucchini, with some eggy stuff holding it all together, and you can taste the squash and carrots and onions and basil, and it's just wonderful.
Yummy lunch for three days? Check!