Frittata is really the wrong name for this dish and it isn’t a crustless quiche exactly either. Denise and my mother enjoy it quite a bit. I like it because it uses up leftover veggies. Half a box of mushrooms? Some slices of tomato left from Sub Night? Half an onion? Some zucchini or yellow squash starting to look like it won’t get used? Asparagus bought but nothing else came to mind and it is hitting its uh oh point? The frittata loves those things! The frittata also loves leftover fresh herbs
Here is how to make it. Grab the veggies. Slice them. You can saute them briefly if you want, it does help the flavor. Throw them in a pie plate that you sprayed with cooking spray. Top with egg beaters and the shredded or crumbled cheese of your choice. (We especially like goat cheese.) Add some Italian Seasoning, garlic, basil, thyme, rosemary–whatever spices tickle your fancy as well.
Bake at 350 until set–this usually takes 35-45 minutes at our house…less if I saute first.