Contributed by Jacki & Matt

SO great. You can throw in any veggies, etc. you need to use at the end of the week.  Just be sure to cook your veggies first, or the water content will mess it up.

Ingredients:

• 12 eggs
• 3 Tbsp full-fat dairy (heavy cream, half-and-half, whole milk, sour cream, crème fraîche or yogurt)
• 1/2 tsp salt
• 1 cup (4 ounces) grated or crumbled cheese
• 3 – 5 cups vegetables or greens of choice (or 3 cups leftover cooked vegetables or greens)
• 1 Tbsp olive oil
• Garnish: Chopped or torn fresh, leafy herbs (basil, parsley, cilantro, or dill)

Preheat the oven to 350 degrees. Grease a 9×13 pan or muffin tin.

Crack the eggs into a medium mixing bowl. Add your dairy of choice & salt. Whisk just until the egg yolks & whites are blended. Whisk in all or half of the cheese (you can reserve the other half for topping the frittata before baking, if desired). Set the mixture aside.

Warm the olive oil in a 12″ cast iron skillet or oven-safe non-stick skillet until shimmering. Add the vegetables, starting with chopped onions or other dense vegetables. Cook for a few minutes, stirring occasionally. Add any softer vegetables such as zucchini. Cook until those vegetables are tender, then add any garlic or greens. Cook until fragrant or wilted. Season with salt, to taste.

Let the cooked vegetables cool for a few minutes, then stir them into the egg mixture. Pour the mixture into greased 9 x 13 pan. If you reserved any cheese, sprinkle it on top of the frittata now.

Bake for 20 to 25 minutes (keep an eye on it), until the eggs are puffed & appear cooked—the center of the frittata jiggles just a bit when you give it a gentle shimmy. Remove the frittata from the oven & place on a cooling rack to cool. Garnish with herbs, slice with a sharp knife & serve.

Baked mini frittata option: Let the cooked vegetables cool for a few minutes, then stir them into the egg mixture. Grease 18 muffin cups (I used two muffin pans for this), then fill the cups evenly with a scant 1/3 cup of the mixture. If you reserved any cheese, sprinkle it on top of the frittatas now.

Bake for 13 to 17 minutes, until the eggs are puffed & appear cooked—the center of the frittatas jiggle just a bit when you give the pan a gentle shimmy (this happens quickly so keep an eye on them; my pan with only 6 muffins finished sooner). Remove the pans from the oven & place them on a cooling rack to cool. Garnish with herbs & serve.

Side-note: My favorite veg/cheese combo is shallots, sweet potatoes, mushrooms, tomatoes, basil, thyme & feta. But use whatever you have on hand, or whatever floats your boat.