This is a personal “open source” recipe, meaning anyone can personalize/customize with their own preferred add-ins and make it totally their own; you know, like Mozilla. LOL, a futile attempt at interjecting tech humor with foodie habits. Ah, I am hilarious–just ask me!
Baked Veggie Frittata
2 tbsp favorite flavor-infused olive oil (see note)
2 cups fresh spinach (loosely placed in measuring cup)
1 Italian squash, rinsed and diced
1/4 cup favorite salsa
Salt and pepper (optional)
Your favorite shredded cheese mix (I use a Jack/Cheddar mix)
Preheat oven to 375.
Prepare a 9×9 square baker with nonstick spray.
In separate bowl, whisk eggs, salsa, salt and pepper together; set aside.
In a nonstick skillet, add 2 tablespoons of your favorite flavor-infused olive oil over medium to high heat. Once oil is hot add diced squash sauté until softened (not mushy), about 3 minutes. Add spinach to squash (small handfuls at a time so as not to overfill your sauté pan) and sauté together till spinach is dark green and wilted. Remove from heat.
Add sautéed veggies to prepared baking dish, lining the bottom of the dish. (No need for perfection here. You just want to avoid one large clump.) Pour egg mixture over veggies and place in preheated oven.
Bake for 15 -17 minutes. Edges will be golden and top center should be firm. Pull from oven and sprinkle with cheese. Let stand about 2 minutes.
Note: to substitute for infused olive oil, sauté 1/4 cup diced onion in 2 tbsp olive oil until clear, then add one clove minced garlic.
Copyright 2014 Gina Felter