Summer Vegetable Frittata

Has it really been a week since my last post? I have had good intentions of getting a few more recipes up this week, but it seems time got the best of me. I started my new job at the bakery last week, and since then I feel like time has not been on my side. Don't get me wrong, I like working (well as much as I can) it is just totally different after having Emory. I only work about 15 hours a week, and that is about all I can handle away from him. Anyways, this week has been a bit of a blur because the second I get home from work, my focus is Emory. I am consumed in teaching him new words to sign, how to eat with a fork, and how to finally use a new sippy cup! I say this (consumed) because I love it! I love being consumed in all things Emory. It just makes having a job bittersweet, because I am so happy to be making a little extra money for us for France, but I do miss Emory every single second I am gone. So that is why I have not made it to this blog this week. But, I have been working on my cookbook a bit (hopefully it will be done in 2 months!), and I have been testing out a few new recipes. I made some owl cupcakes for a friend on mines one year old son's birthday. Happy birthday Toby!

(Kendra and Mark took this picture at Toby's birthday)

I also made some sundried tomato pesto, but the camera battery died and this is the only picture I got. I will remake it this week I think, and post this recipe because it was delicious.

And lastly, here is the Frittata I made this week. I hadn't planned on posting this (frittatas are kind of a staple for us around here) because honestly I was too tired to think about taking pictures, but then when I sat down to taste it, I changed my mind. I am sorry there are not other pics for this one, but the process is really easy to make, and it is just so dang good. I think we just had it with some good Wheatberry toast.

Summer Vegetable Frittata

I used a random selection of veggies I had on hand, but you can honestly use any and every veggie you have in your fridge. It is my favorite way to use up every bit and piece of veggie that needs used. 

Serves 4

6 eggs, beaten

2 cups chopped veggies (I used bell pepper, eggplant, zucchini, yellow squash, carrots, and asparagus)

1/2 onion, chopped

1 cup frozen or fresh spinach (use 2 cups if fresh)

1/2 to 1 cup cottage cheese (I used about 3/4 cup, but you can use more or less for your taste)

salt and pepper

Extra virgin olive oil

Preheat oven to 375 degrees. Drizzle a large non-stick skillet with olive oil, and heat over medium-high heat. Add in onion and veggies, and saute for a few minutes until they just soften. Season with salt and pepper. Grease a 9-10 inch shallow baking dish. Add in softened veggies. Pour beaten eggs over veggie mix. With a spoon, dollop the cottage cheese all over the top of the eggs. Bake in oven 20-30 minutes until the eggs are cooked and set. Let cool 10 minutes before slicing. And thats all! Now you can eat..