A Frittata Brunch

In my humble opinion, Sunday morning and delicious brunch go hand-in-hand. Last week I purchased a round, glass baking dish and I've been dying to make a frittata with it ever since!  Today was the day! I must warn you now, this isn't your average veggie frittata. This frittata is jam packed with vegetables. At one point I was a little worried that there wouldn't be enough room for the egg mixture but everything worked out just perfectly.  


I'll post the recipe and photo below, but first a few notes on frittata making: 

1. You don't really need a recipe - any fresh or frozen vegetables you have on hand will do perfectly fine!
2. While I'm excited to use my new round baking dish, it's certainly not a requirement. You can use any sort of dish that will hold in a liquid egg mixture. In the past I have used a frying pan. Just be careful not to grab the hot handle once you've taken it out of the oven - I've done this WAY too often! Wrap a towel around the handle to remind yourself that it is hot!
3. I don't  normally measure spices. I sprinkle them on my food until it feels just right! Now, I realize that this isn't optimal for those who don't understand the impact of a certain spice/herb in a dish. For those of you who are less comfortable with spices I will try my best to estimate. Also, I am inclined to make my food spicy. If this isn't for you, go ahead and use your own favourite spices - oregano, basil, cilantro, dill - all would be great choices for this type of dish.
4. If the top of your frittata is browned before all of the egg has cooked, cover the top with a piece of aluminum foil and return to the oven. This should prevent the frittata from burning.

Vegetable Frittata: 
Ingredients: 

Red Pepper	1
Spinach	1 package (about 4 or 5 cups)
Yellow Zucchini	1
Leek	1
Green Onion	2
Mushrooms	2 (because that's all I had!)
Garlic, minced	2 cloves

Eggs	6
Milk	about 1/4 cup (60 mL)
Feta Cheese	about 1/4 cup (60 mL)

Black Pepper, ground

Chili Powder	1 Tbsp (estimate)
Cayenne Pepper	1/2 tsp (estimate)
Red Chilli Flakes	1 tsp (estimate)

Directions: 

Preheat oven to 375°C.
Heat oil on medium-high. Add vegetables & heat until cooked, stirring frequently.
Place cooked veggies in a greased baking dish. Sprinkle with feta cheese.
Whisk together eggs, milk, and spices.
Pour egg mixture over vegetables.
Bake for 20-30 minutes or until the egg has turned from liquid to solid and the top is slightly browned.

Serve & enjoy!