When the days are long and the cravings are primal, nothing beats a wholesome deep dish fritatta with as many veggies as one can muster. This is a simple breakfast, lunch or dinner that is easily whipped up from whatever you have on hand resulting in a warm protein packed meal that can feed a family.
Method:
- In a cast iron pan, saute 2 small onions in a tad of olive oil over medium high heat.
- from the longest cooking veggies to the shortest, add them to the pan in that order – I took eggplant, kale, collards and bok choy. Allowing each to cook down a bit before the next addition. I actually added about a cup of leftover sweet potato & carrot soup as well – strangely – and it blended in perfectly.
- Meanwhile, take a dozen eggs and break each into a bowl big enough to hold them and mix to combine, add a touch of salt and pepper.
- Add eggs, evenly pouring the mixture over your veggies. Turn heat down to medium.
- If adding cheese, place some over your eggs – I used a sheeps milk feta. Cover with a lid and allow to cook for ~10 minutes.
- Remove the lid and lift the handle of the pan to allow any extra egginess to spill into the crevices on the side. It helps if you pull some of the mixture away from the side of the pan with a knife or spoon for more to fit in.
- Cover again for a couple minutes. Remove from heat, uncover and enjoy.