I think I may have said this before, but underneath the fancy name, a frittata is really just a crustless quiche.
Which happens to be a whole lot less work when you don’t have to make the crust.
They also happen to fall under the category of “throw in whatever vegetables are languishing in the fridge” – because that’s exactly what I did the other night when I made this – a container of leftover roasted asparagus, a rogue zucchini, a few strips of roasted peppers and a half -package of mushrooms….all coming together for a new and improved purpose.
Delicious as is, I will admit that the leftovers were mighty tasty the next day. I shamelessly smothered them in hot sauce and a bit of sour cream…mmmmmmm…….
Asparagus and Green Onion Frittata – adapted from bon appetit
2 tbs. (1/4 stick) butter
1 cup chopped green onions
2 1/2 cups roasted asparagus
1/2 cup sliced roasted red/orange peppers
1 cup sliced mushrooms
1 zucchini, shredded
8 large eggs
1 cup shredded cheese ( I used cheddar)
Fresh ground black pepper