Sunday Brunch - Zucchini, Onion and Potato Frittata

With the additional raised beds that we added this spring, we are scrambling to find a library of recipes for the abundance of zucchini, tomatoes, eggplant, potatoes, cukes, peppers, beans, collards, lettuces, etc... that we will pick.  Tim learned how to can and we have been looking for recipes for sauces, jams, stews that we can can and freeze for this fall and winter. However, it's great when you can create meals around the seasonal vegetables that are ready in the garden. Tim made a zucchini, onion and potato frittata on Sunday from a quick trip to the garden in the am.  It was delicious.

Frittata with Roasted Zucchini, Onion and Potatoes

1 teaspoon olive oil

4 cups roasted zucchini, onion and potatoes ( opposite) cooled

10 large eggs

2 ounces Parmesan, grated 1/2 cup

Coarse salt and ground pepper

1. Preheat oven to 400 degrees.  Brush a 9 1/2 inch deep dish pie plate with oil.  Drain any liquid from vegetables and place in pie plate.

2. In a large bowl, lightly beat eggs, Parmesan, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; pour over vegetables.  Bake until top of frittata is golden and center is set.  35 to 40 minutes.  Let cool slightly, then invert or slide onto a plate and cut into wedges.