Baked Vegetable "Frittata" for Brunch Recipe

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Baked Vegetable "Frittata" for Brunch

From Dorothy McNett's recipes at Filled with wonderful sauteed vegetables and grated cheese, this is perfect served for brunch, lunch, dinner, or served cold as bite-sized appetizers. Serves 6-8 as a main dish, 12-16 as an appetizer. Leftovers can be stored in refrigerator for several days and are wonderful eaten cold. Enjoy!

1 medium white or yellow onion
4 cloves garlic
3 medium (buy with green tops still on) carrots
5-6 red radishes
1 small zucchini or yellow squash
2 tablespoons extra virgin olive oil

4 eggs
1 cup milk or half and half
1/2 teaspoon sea salt
freshly ground pepper
1/4 teaspoon cayenne or other red chili pepper, as desired
1 cup grated cheddar cheese
2 cups grated Emmenthaler or other Swiss cheese

Preheat oven to 350 degrees. Chop the onion and garlic. Remove the carrot tops and set them aside. Slice the carrots, radishes and zucchini about 1/4 inch thick, cutting any larger ones in half. In heavy bottomed saute pan or skillet, get the oil hot but do not let it get so hot that it is smoking. Add the prepared vegetables. Cook and stir over medium heat for at least 10 minutes, maybe more, until the vegetables are tender and just starting to brown a bit. Set aside. In a batter bowl whisk the eggs very well and then whisk in the milk, salt, pepper and cayenne. Pour the cooked vegetables into a 10 inch deep ceramic or glass pie dish or 7 by 11 inch casserole. Sprinkle with the cheeses. Pour the egg mixture over but do not stir. Sprinkle liberally with paprika. Bake 30-40 minutes, or until the center is set and the top is nicely browned. Allow to stand about 10 minutes before serving.
In meantime, wash the carrot greens and pat them dry. Using your kitchen shears, snip the carrot greens and arrange on a platter. Serve the wedges or squares of the frittata on the bed of greens. If you have other greens such as some baby lettuce, etc. use it as well.

Recipe created 2009-07-26.

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