Mom's Baked Frittata Casserole

Baked Vegetable Frittata (makes one 9 x 12” casserole or equivalent)

Note: The frittata filling can be adjusted according to what you have available. You can add ham or sausage with the onion, or you can use cheddar instead of the pecorino, etc. You can omit the cottage cheese/ricotta cheese, but the frittata will be thinner.

12 eggs

¼-1/2 cup chopped onion (optional)

2 cups leftover green vegetables (chopped),  or 1 pound frozen spinach, or 1 pound frozen broccoli

1 cup ricotta or cottage cheese

1/3 cup grated pecorino or ½ cup other grated cheese

·        Preheat oven to 375

·        Butter a casserole dish.

·        Heat some olive oil in a large sauté pan. Add onion and cook for a few minutes.

·        Add whatever vegetables you are using. Season with salt & pepper. It’s okay to add frozen vegetables.

·        Stir around a bit then cover until vegetables are defrosted/hot, about 5 minutes. Uncover and cool a little. Chop up if necessary (if using frozen broccoli)

·        In the meantime, beat together the eggs, grated pecorino, and either cottage cheese or ricotta. Season with salt and pepper.

·        Incorporate vegetables into egg mixture and pour into pan.

·        Bake for approximately 30 minutes, until eggs are set in the middle and the top is light brown.