Frittata

This spinach, onion, tomato, and cheddar frittata recipe is a slightly modified version of the one in the “The New Basics of Cooking” cookbook.Preheat the oven to 325 degrees. The frittata can also be cooked in an iron skillet at medium heat on a stove. In a pan/skillet sauté onions & garlic, tomatoes, and spinach-separately over a low to medium heat.

In a bowl whisk eggs with milk and add chopped dill; shredded cheddar; sautéed onion, garlic, tomatoes, spinach; salt and pepper; zest, and mix it well. Pour the mixture into an oven proof pan and bake it until golden brown.

Let sit for five mins and serve with a tangy salad. Great for a picnic.