Crisper Frittata

So, you got your CSA box a few days ago and have a pile of interesting vegetables in your crisper and none of them are getting any younger...so what do you do? Crisper frittata! That is, if you have an extra dozen eggs around and a big pile of cheese. Because, my friends, cheese is what we are about these days.

However, if you are dairy free, then absolutely no worries. Just leave off the cheese and enjoy the eggs without! This recipe is absolutely delicious without any dairy at all. It is entirely possible to add a few more tablespoons of your chosen non-dairy creamy goodness to the eggs if you choose to go cheese-less. (See below for suggestions - our own choice for this when we were dairy-free was coconut milk or coconut milk kefir, but we recently had some absolutely amazing savory cashew cream as part of a beautiful scramble at Harlow in Portland and I'd be really curious as to how that might work.) Another option for topping is to sprinkle toasted sesame seeds or even za'atar on top to serve, of course, depending on what flavorings you've chosen.

Other thoughts: While I indicate in the recipe to use oregano, it is also terrific with about 3-4 chopped fresh basil leaves or 1/2 teaspoon dried thyme or tarragon. If you are not an herb fan, feel free to cut back to 1/4 teaspoon or to leave it out entirely.  The flavor combination is quite improvisational, so make it yours!

Lastly, this frittata does well with yesterday's vegetable dish instead of a new sauté.

Crisper Frittata 
(otherwise known as a crustless quiche with lots and lots of veggies)
This is about 2 meals for a family of 3.

• 12 eggs
• 8-12 oz jack and/or cheddar cheese, shredded (adding mozzerella is good here, too)
• 3 tablespoons organic whole milk yogurt OR the unsweetened creamy goodness of your choice: coconut milk, nut yogurt, cashew cream, etc
• 1/2 teaspoon salt
• about 1 tablespoon of butter or similar fat (tallow, drippings, grapeseed oil, lard) for frying
• optional: more butter, cubed into small pieces 
• One medium to large onion, chopped
• 2 cloves garlic, mashed
• 1/2 teaspoon oregano OR a sprig of fresh leaves, chopped

A combination of chopped veggies that equals

• ...about 2 heads of greens, de-ribbed and chopped.
• ...2-3 heads of broccoli, chopped (about what you'd find in a grocery store bound up in a rubber band).
• ...1 lb mushrooms either sliced or chopped with a few well-washed sliced leeks instead of onion.
• ...4 chopped summer squash (cut these up first, then mix them up with about a teaspoon of sea salt and let them sit for about 15 minutes, then rinse well before cooking).
• ...or some tasty combination that just about fills a large fry pan, whatever is in season: peppers, zucchini and tomatoes in the summer, roots or cabbage in the winter...it's all good!

Here we go:

Preheat the oven to 350F. 

Gently sauté the onions (or leeks) in the fat in a large, oven-safe frying pan or iron skillet about 12 minutes or until soft.

While the onions are cooking, whisk the eggs with the salt, herbs and the yogurt. Add about 3/4 of the cheese, reserving enough to cover the top. Set aside.

Add your veggies to the pan in order of hardness - the hardest first, the softest last. Cook until the vegetables are soft, but hold their shapes.

Pour the egg/cheese mixture on top and fold into the veggies. Spread the last of the cheese and/or cubed butter or fat to the top. Let cook on the burner a few minutes, then put the whole pan, uncovered, into the oven for about 25 minutes or until golden brown and bubbly. A knife inserted in the center should come out clean.

Slice and serve with avocado slices, a green salad or a cup of soup.