Source: https://www.wsj.com/articles/how-to-picnic-like-a-pro-recipes-tools-and-tips-1503069248
Summer Vegetable and Feta Frittata
Total Time: 1 hour Serves: 4-6
- 2 tablespoons olive oil
- 1 small yellow onion, roughly chopped
- 4 cloves garlic, diced
- ½ red bell pepper, seeded and roughly chopped
- 2 medium zucchini, sliced into thick rounds
- 2 tomatoes, seeded and roughly chopped
- Large handful chopped fresh greens such as spinach, chard, arugula or kale
- 12 eggs
- Sea salt and freshly ground black pepper
- 4 ounces feta, crumbled
- ½ cup freshly grated Parmesan
1. Preheat oven to 325 degrees. In a large cast-iron or other non-stick, oven-safe pan, heat olive oil over medium heat. Add onion and sauté until translucent, about 5 minutes. Add chopped garlic and cook until fragrant and softened, 1-2 minutes more. Increase heat to medium-high and add peppers, zucchini and tomatoes, and cook until softened and lightly browned, 8-10 minutes. Add fresh greens and cook until wilted, 1-2 minutes. Season with salt and pepper.
2. While vegetables are cooking, whisk eggs in a large bowl. Season with salt and pepper. Carefully pour eggs into hot pan with vegetables and use a rubber spatula to slowly pull egg away from edges, mixing up vegetables and eggs. Once eggs begin to solidify, crumble cheese evenly overtop. Transfer to oven and cook until center of frittata is puffed and no longer jiggly, 15-20 minutes.
3. Remove from oven and let cool slightly. Gently loosen with a spatula and slide frittata onto a cutting board. Let sit until cooled and set completely, at least 30 minutes. Wrap in heavy foil or slice into individual portions and wrap in cloth napkins or plastic wrap.
Adapted from Birgit Cameron