mushroom kale frittata finished One of our favorite meals year round is frittata. It makes perfect use of whatever vegetables are in season, is easily made with local ingredients, and can be served for breakfast, lunch, or dinner. Essentially a crustless quiche, frittata is a classical dish that is dead simple to prepare.

Here's a skeleton recipe that can be adapted for whatever ingredients you have on hand. The technique is always the same.

First, chop and sweat one half of a large onion in a drizzle of olive oil in a cast iron skillet. Add two cloves of garlic (or more to your liking), and four cups of chopped vegetables. In winter, try mushrooms and kale, spinach and peas are nice in the spring, tomato and beans are tasty in summer, and the fall bears chard and peppers. Cook vegetables until slightly caramelized. mushroom and kale frittata making

Meanwhile, make the egg mixture. Whisk six eggs, local preferred, with one half cup milk, one teaspoon salt, and several twists of black pepper until foamy. Add one tablespoon fresh herbs or one teaspoon dried to the egg mixture. egg mixture for frittata

Assemble the frittata by pouring the egg mixture over the vegetables. Top with one half to one cup of cheese (shredded cheddar or swiss, feta, goat cheese, or your favorite). frittata going in the oven

Place the frittata in a preheated 350 degree oven for 20 - 30 minutes or until top is browned. Serve warm or cold with a simple salad and/or bread for a light meal. [print_this]

Every Season Frittata Makes: 4 entrée servings, 6 side dish servings Time: 20 minutes preparation + 20 minutes baking

two tablespoons olive oil

one half onion, chopped

two cloves garlic, minced

two cups vegetables, diced

two tablespoons fresh herbs, chopped (one teaspoon dried)

six eggs (substitute three whole eggs and four egg whites to reduce fat and cholesterol)

one half cup milk

one teaspoon salt

black pepper (and cayenne if you like things spicy)

one half to one cup cheese

Cook vegetables over medium heat until wilted in a cast iron skillet. Add herbs. In a separate bowl, whisk together eggs, milk, salt, and pepper. Pour over vegetables and top with cheese. Bake in a 350 degree oven for 20 - 30 minutes or until cooked through and browned on top.

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