Fritatta thingy, Spanish omlete, egg pizza, quiche

It has many names in this house, but it's a simple summer dinner and great as leftovers.

Spanish Omelet, Egg Pizza, Fritatta

Ingredients:

1 Tbs cooking oil of your choice
half a large onion
2-3 cloves garlic
couple of zucchinis
good handful of spinach
handful of cherry tomatoes
herbs-rosemary, thyme, chives, basil
6-8 eggs
(goat cheese if you do dairy)

Method:

Preheat oven to 350.

Heat your fat in a 10 inch oven-proof frying pan. Dice up all your onions, zucchini and chop the garlic and herbs. Finely chop the spinach and quarter the cherry tomatoes. Saute the onions until soft and translucent, add garlic then add zucchini and spinach. While that is cooking crack your eggs into a bowl and beat. Add your fresh herbs (dried works too) and a few cracks of pepper. Pour the egg mixture into the pan and give it a quick stir to make sure the veggies are evenly distributed. Drop the tomatoes in (don't stir them in, it is prettier if they sit on top) then drop chunks of goat cheese if you are using it. Place whole pan in a 350 degree oven for 30 minutes or until set (not runny in the middle). Top with a sprinkle of chopped herbs as garnish. Fresh out of the oven

Be careful!! The handle of your pan is HOT. You will inevitably forget this after you get it out of the over and are preparing to serve.

Egg pizza (named by my three year old) flipped onto the serving dish, garnished with chives from the garden.

Now the fun part. You can either serve it straight from the pan, which is easier but means putting a hot pan on the table, or flip it out of the pan onto a serving plate. Just scrape down the sides of the pan to loosen the eggs, getting underneath the eggs, then put a plate on top of the pan and flip. The whole things should come out in one go. Then place your serving plate on the upside down eggs and flip it again. Some work but it's pretty.

Bon appetit!