A frittata is the perfect way to use up vegetables that are sitting in your fridge, waiting to be eaten.

In this recipe that we used in our after-school cooking classes, our students used up some seasonal vegetables and were excited to taste the outcome. After some patience, and steadiness in flipping the frittata, they were surprised at how delicious zucchini, peppers and spinach taste once sauteed, slightly caramelized, and mixed into fresh eggs.

Here is how to make this traditional Italian omelet:

Makes 2-4 servings.

Ingredients:

• 4 eggs
• 1 medium zucchini
• 1 medium bell pepper
• 1/2 cup spinach
• 2 garlic cloves
• 1 tablespoon olive oil
• handful of cheese (optional)

Directions: Shred zucchini with a grater, or cut into thin rounds, dice bell peppers and garlic, rinse and dry spinach. Beat eggs in a separate bowl, set aside. Over medium heat, add garlic and veggies into a pan, and sautee for 5 minutes. Pour in eggs, and let cook over low heat for 4-5 minutes covered. If frittata appears mostly solid, it is ready to flip, if not cook for a few minutes longer. Place a larger plate over the top of the pan, hold the middle of the plate with a firm grip, and flip the frittata. Slowly and with care, slide the frittata back into the pan with the uncooked side down. Replace the lid, and cook for another 4 minutes. Remove from heat, and slice into wedges to serve.

Makes for a great packed lunch too!

This post was written by Flora McKay, Director of Community & Nutrition