What's lurking in those eggs?

Another perfect medium for stashing vegetables and fresh herbs-- in omelets and frittatas. There are a million ways to make them so you should experiment freely. I made this recipe the other night and though its only vegetables are onions and fresh basil, you could top it with thinly sliced zucchini or add chopped mushrooms or substitute leeks for the onions. A little protein like ham, bacon or sausage and lots of cheese-- you could almost convince a picky eater it's pizza.

Ham and Cheese Frittata

Serves 6

1 onion, finely diced

4 oz. cooked ham or smoked pork

handful of roughly torn fresh basil leaves or parsley

8 large eggs

1 c. milk

6 oz. Jarlsberg, cheddar, pecorino or gruyere cheese, grated on a box grater

fresh ground black pepper

olive oil

Preheat oven to 375F. Oil a 9" x 13" baking dish, preferably ceramic. Over the bottom of the baking dish, toss the diced onion, diced ham, torn basil leaves and grated cheese.

In a large bowl, use a wire whisk to beat eggs with the milk. Add lots of fresh ground black pepper. Pour the egg mixture into the baking dish. If adding zucchini, spread thinly sliced zucchini rounds, sliced with a mandoline, over the top.

Bake in pre-heated oven for about 10 minutes. Reduce oven temperature to 350F and bake another 25 minutes, or until top is golden. Let rest for a few minutes before cutting and serving. Keeps well in the fridge and can be warmed up in the oven or microwave.