Sunday, September 6, 2009

Veggie Frittata

We got a new grill this year, the old one belonged to some friends, who got it from their parents, who got it from the grandparents... and it had a glass front, which we found doesn't hold up to cooking while a squirt gun fight is under way.

I make alot of oven dishes and I struggle in the summer when I don't want to use the oven and the only "cold" dishes I know to make are sandwiches. Not that any of the guys mind that, they love meat sandwiches.
My friend Laura told me how her mom uses her grill to bake things in stones. Our new grill has a temperature gauge on it and it's taken me a while to get up the guts to try it. I really didn't want anything to happen to my precious stones! It worked great- Brian put the grill on low and it preheats in about 3 minutes- it kept it at a constant 375˚.

Veggie Frittata

16 oz pasta, cooked and drained (I used Linguini)
1/2 c. chopped fresh tomatoes
1/2 c. chopped carrots
2 c. sliced zucchini
6 eggs
1 c. shredded cheese
Salt and Pepper to taste

Mix pasta, tomatoes and carrots, pour into a casserole dish, 9x13 or a large skillet.
Top with layers of zucchini. Mix eggs, salt and pepper and pour over all. Top with cheese bake at 375˚ for about 30 minutes.
If you make it in a skillet, you can cut it into pie shapes to serve.

1 comment:

hannamades said...

I'm excited to follow your blogs! Your recipes look fun to try and yummy! Thanks for sharing. :)


Related Posts with Thumbnails