Directions

1. Preheat oven to 350°F.
2. Rinse and cut seasonal vegetables evenly into small pieces. Peel, rinse and dice onions. If using, slice mushrooms and chop fresh herbs.
3. Grate cheddar cheese.
4. Bring a large pot of water to boil. Add seasonal vegetables (not onions and mushrooms) to the boiling water. Briefly boil for about 30 seconds. Drain the vegetables using a colander.
5. In a large bowl, whip eggs with a fork until well blended. Whisk in dried herbs. Set it aside.
6. Coat a medium skillet with non-stick cooking spray. Heat over medium-high heat. Add onions and cook until soft, about 5 minutes. If using mushrooms, add them now. Add boiled seasonal vegetables. Continue cooking until soft and some of their juices have evaporated, about 5 minutes more.
7. Coat a 9-by-13-inch baking dish with non-stick cooking spray.
8. Layer the ingredients in the baking dish in the following order: vegetable mixture, egg mixture, cheese, salt, and pepper.
9. Bake until the eggs are firm and the cheese is melted about 35 minutes. If you have a thermometer, insert it in the middle, and it should read 160°F.
10. If using, garnish with chopped fresh herbs.
11. Cut into 8 equal-sized portions.

Cook's Note

• Use any of your favorite fresh or frozen vegetables in this recipe. Cook harder vegetables first. Fresh vegetables can also be steamed until crisp-tender instead of boiled. Frozen vegetables should be boiled first, as in step 4.
• You can make individual portions by layering vegetables, egg and cheese in a well-oiled muffin pan.
• Bake for 30 minutes, testing to see that the mini frittatas spring back when lightly touched.
• Frittata portions/muffins freeze well for up to one month.