Vegetable Frittata

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Vegetable Frittata

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Published prior to 2008

Looking for a delicious pizza alternative for your "grown-up" friends? Top your favorite focaccia with this frittata and you'll really Wow 'Em!

2 tablespoons (7/8 ounce) garlic oil or plain olive oil
1/2 small onion, minced (about 1/4 cup)
1 1/2 cups (8 ounces) fresh mushrooms, cleaned and sliced
2 large handfuls fresh spinach, cleaned and steamed, or one 10-ounce package frozen spinach, thawed and drained
1 medium sized zucchini, washed and diced
1/2 cup diced red pepper
8 large eggs
1/2 cup (4 ounces) milk
2 cups (8 ounces) grated mozzarella cheese
salt and pepper to taste

Saute the onions in the oil until translucent. Add the mushrooms and saute for 5 minutes. Add the spinach, zucchini, and peppers and cook until the zucchini is tender.

In a separate bowl, beat the eggs and the milk together until just combined. Pour over the vegetables, cover, and cook over low heat until set.

Preheat the broiler. When the eggs have set, sprinkle the grated mozzarella cheese on top and place the pan under the broiler until the cheese has melted. If your pan is not broiler-proof, you can melt the cheese by covering the pan and letting it sit over low heat; the only difference is that the cheese won't brown. Divide the frittata into six wedges and place on top of baked focaccia. Top with tomato sauce. Yield: 6 servings.