Thursday, August 23, 2012

#84 Zucchini and Eggplant Fritatta

2 small zucchini diced
1 small white eggplant diced (you can sub a purple one)
1/2  cup diced red onion (or whatever kind you have on hand)
2 tablespoons butter
6 eggs, slightly beaten with a fork
Fresh basil, oregano and parsley, finely minced (or dry if you don't have fresh) I didn't measure exactly, just to taste
Salt and pepper

Heat oven to 350 degrees. Meanwhile, heat a cast iron skillet on med high. Add butter and when the butter is melted, turn down heat to med and add the vegetables.  Saute until onion has softened.  Turn off the heat.  I added the herbs to the eggs, along with a bit of salt and fresh ground pepper.  Pour egg mixture over the vegetables.  Put the skillet in the oven and bake about 15minutes.  Loosen from the edge of the pan and invert on a plate.  I served this with fried potatoes and fresh tomato slices (our first homegrown tomato this year!)

No comments: