Frittata

This rustic and colorful frittata—baked in square cast iron pans—includes purple Peruvian potatoes, zucchini, baby plum tomatoes, purple onions, cheddar cheese and chives. To make it I scrambled 4 eggs in a bowl with fork, added salt and pepper, grated cheddar cheese and chives, then poured the mix between two well buttered cast iron pans. I cooked the eggs on the stovetop for less than a minute each, just so they barely start to set. Then I added the zucchini, potatoes, tomatoes and onions, then baked in a 350° oven for around 15 minutes. I wish you could have seen how puffy the eggs were when they first came out of the oven—like a soufflé! Good for breakfast, lunch or dinner.

photo, Diane Carnevale