Alice Waters' Frittata
(from the Edible Schoolyard Website)
8-10 Eggs (JoFrost.com recommends 4 full eggs and 4 egg whites, to cut down on some of the fat/cholesterol)
2-3 cups Assorted Fresh Vegetables and herbs (JoFrost.com recommends zucchini, tomatoes, spring onions, and rosemary or thyme)
1/2 cup Grated Cheese (JoFrost.com recommends a low-fat or part skim cheddar or mozzarella. You can get a little fancy by doing 1/4 parmesan cheese and 1/4 mozzarella )
2 tablespoons Water
1 1/2 teaspoons Salt
1/2 teaspoons Fresh Ground Pepper
2 tablespoons Olive Oil
Preheat oven to 375 degrees. Crack the eggs into a large mixing bowl and whisk just to blend. Set aside.
Wash and roughly chop the vegetables and herbs. Add 1/4 cup (half) the cheese, the water, and the salt and pepper to the eggs, stir to blend.
In a large skillet (preferably cast iron or one that can go in the oven), heat the olive oil over medium heat. Add the vegetables and herbs and cook until they are tender but not completely cooked.
Pour the egg mixture over the vegetables and herbs, stir to blend. Heat until the eggs are half cooked. Do Not Overcook. The frittata will finish cooking on the oven. With the back of a spoon, smooth the top of the frittata and top with the remaining cheese. Transfer the skillet to the preheated oven and bake for about 15 minutes, until the frittata is puffy and golden brown.
Remove the frittata from the oven and let it cool for a few minutes before slicing into wedges, like a pie.