Today's recipe

Originally uploaded by Lisa H..

Following in the footsteps of Kant, I think I finally figured out how to harness the amazing power of blogging for the greater good.

Check out this frittata!

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Veggie Frittata

About 8 oz/250 g baby spinach, or small head of broccoli, chopped up into small pieces
3-4 eggs
½ onion
2 scallions (optional)
1 ½ tsp olive oil
2 tbsp grated parmesan or other hard cheese
salt and pepper


Chop onion and scallion into small pieces.

Boil a pan of water, drop in spinach or broccoli.

Spinach: Wilt (about 30 seconds), drain in colander. Squeeze out excess water, then chop.
Broccoli: Cook until soft but still bright green, about 3-5 minutes, drain well.
Put cooked veggies in a bowl.
Heat half of the oil in a small skillet. Cook onion until soft, about 10 minutes.
Tip onion into bowl of spinach, but don't drain pan. Add salt and pepper to taste.

Beat eggs together, add grated cheese, then stir into veggies.

Pour rest of oil into skillet over med heat. When hot, add egg mixture, as soon as it begins to set, loosen the edges. When set, invert onto a plate, then slide frittata back into the pan, cook for another 3 minutes.

Serve.