Super Bowl Vegetable Frittata

So what exactly does my meal this week have to do with the super bowl? Not a whole lot. But I am writing about it right now, in the first quarter of the game. I've been thinking a lot today about how I used to love and follow football. I remember the first time I was old enough to follow the Patriots and they made it to the Superbowl. I think it was the mid-90s. I remember all the local new stations carried stories about Green Bay fans, and how they were "cheese-heads." I didn't like them. Especially when they didn't make Drew Bledsoe look very good. Or the rest of the Patriot team for that matter. I've hated the Packers ever since. Can you tell that I'm from Boston? Good thing we really know how to let go of a grudge...

Did anyone else see the Cowboys & Aliens trailer during the Superbowl commercials and think it was a joke? Daniel Craig, what were you thinking? I mean, you went from staring in my favorite James Bond movie of all time (and I don't say that lightly) to this? I'm so so sad right now, not only for the end of the James Bond franchise, but now my happy memories of Daniel Craig are forever tarnished... but I digress. If anyone's interested, this is another trailer for the movie, in case you missed the commercial during the Superbowl. Not the same preview, but almost as good. You Tube Trailer for Cowboys & Aliens

As I was figuring out what to put in my vegetable Frittata today, I learned a bit about the difference between a frittata and an omelette and a quiche. "Frittata" is Italian for omelette. Unlike an omelette, however, they are more versatile, and can be served for breakfast, lunch, or dinner. The commonalities I found among the various recipes is that the vegetables are all cooked first, then the egg is added, and then the whole dish is cooked in the oven. While many frittatas are cooked under the broiler, I cooked mine the same way that I cooked my crustless quiche (see January 2nd entry).

This recipe makes about 6 servings and the prep took me 30 minutes. It took another 45 minutes in the oven. (I do live at 5280 feet, so I think that increases cooking time, for both onions and ovens).

Ingredients:
3 tablespoons olive oil
6 small potatoes, cut into pieces (I tried to buy red potatoes, but couldn't find them sold individually. So then I bought purple potatoes thinking that they were the same thing. They're not. They're actually purple. Well, it did add some color to this this recipe. Go Saints! Oh wait, that was last year...)
1 large onion, chopped
2-3 small zucchinis, cut in half length-wise and then sliced
1 large red bell pepper, cut into small pieces (I'm so technical with my size descriptions, aren't I?)

5 whole eggs, 3 egg whites
3/4 cup grated Parmesan cheese 
3/4 cup crumbled Feta cheese 
1/4 cup milk or soy milk
1/2 - 1 teaspoon each: herbs de provence, black pepper, basil

Instructions:
1. In a large pan, cook the potatoes, onion, and zucchinis, and red pepper in the olive oil. (15-20 mins)
2. In a separate bowl, beat together the eggs, then add the milk, spices and cheese.
3. Grease an 8 inch square baking pan, then add the cooked vegetables. Pour the egg mixture on top and put in the oven for 40-45 minutes. (I used a knife to see when the center was cooked through.)

Let cool to room temperature, then cut.