Pesto Feta Frittata

you may be seeing a theme here, I have been cooking with eggplant quite a bit lately (1 eggplant yielded 3 meals), as well as a lot of the same vegg. I just can't see myself letting it expire in my fridge without a good and fair fight. That is why Frittata's and stews are the best for when things start looking a little sad...shhhh don't tell that to the people eating it though...and of course this recipe can use about anything you have left over...sometimes I add thin slices of toasted baguette to the bottom almost like a fancy egg in a hole.

Pesto Feta Frittata

what you need:

half onion diced

zucchini diced 

eggplant diced

few cherry tomatoes (sliced)

feta

walnut pesto

sliced tomato

6 eggs (2 per person)

splash of milk (however you interpret that)

1/2 T. EVOO

S&P (to taste)

Step 0: pre-heat oven to 400˚ 

Step 1: heat EVOO into a skillet (make sure to use an oven friendly skillet), add onions.

Step 2: when onions are almost transparent add zucchini and eggplant, saute them till they are kinda golden.

Step 3: add eggs and milk and whisk together 

use a fork for this and tilt the bowl slightly this will help you get air into the eggs and make them much for fluffy, practice your wrist action. also DO NOT SALT that will make eggs tough.

Step 4: turn skillet way down and  add the cherry tomatoes (you don't really want to cook them) put in the eggs, sprinkle with feta and stir a bit leave on stove for about  1 min. finish cooking in oven watching till top seems firm, (but not brown) remove. 

Step 5: add sliced tomatoes and S&P to the the top and stick under your broiler, only for a few moments, just enough to form a crust and lightly cook the tomatoes on top. KEEP AN EYE ON THIS!

if you add the tomatoes before hand the juices make it difficult to get an even cook in the eggs.

Step 6: cut into slices and add a dollop of pesto to the top, plate and pretend it took you hours!

silhouette

aerial

...and yes i like my kiwi unshaven...