meatless meal #2-veggie frittata

my second go at preparing a meatless meal...turned out even better than the 1st!

Veggie & Potato Frittata

1 medium zucchini, sliced thin

1 medium yellow squash, sliced thin

4-5 tablespoons of extra-virgin olive oil

1 medium onion, sliced thin

6 eggs

1 cup of grated cheddar cheese

salt & pepper

Rinse zucchini & squash & mix in a colander with 1 teaspoon of salt. Toss well. Allow to drain for 30 minutes.

Heat 3 tablespoons of oil in a cast-iron skillet over medium-high heat. Add the potatoes & onions, turn the heat down to low & stir occassionally until the potatoes are soft, about 20-25 minutes. Increase the heat to medium-high & cook potatoes until slightly brown, about 5 minutes. Remove the potatoes from the skillet with a slotted spoon, but keep the skillet on the burner.

Pour the veggies out on a clean kitchen towel & pat dry. Add the veggies to the skillet & saute over medium-high heat until tender, about 5 minutes. Remove the veggies & add to the bowl with potatoes & onions. Continue to leave the skillet on the burner.

Beat eggs with a dash of salt & pepper until well blended. Fold in potatoes & veggie mixture. Add cheese & mix well.

Preheat the oven to 350. Add 1-2 tablespoons of oil to cover the bottom of the skillet. Pour in the mixture into the skillet and cook over medium-low heat without stirring until the bottom is set, about 10 minutes.

Transfer the skillet to the oven and bake until the top is set, about 10 minutes (check often).

Place a serving plate over the skillet & carefully invert so the frittata falls out of the pan.

Cut into wedges & serve.

enjoy...