March 24, 2008


Sarah Landon, Tucson CSA

3 eggs
1 cup milk
½ cup flour
½ teaspoon baking powder
¼ teaspoon salt
cracked pepper
dried or fresh herbs of your choice
10-12 oz of veggies. (Any kind will work. Firmer veggies
should be pre-roasted or blanched for best results. This is a
great way to use up leftovers.)
2-6 oz shredded cheese

Preheat oven to 325°F. Whisk together the eggs, milk
flour, baking powder, salt, pepper and herbs. Stir in the
veggies and cheese. Pour into a greased 8×8 inch pan and
bake for 20-25 minutes or until set and slightly golden.
Let the frittata rest 10-15 minutes before cutting.


Editor’s Note: I’ve never seen a frittata with milk, flour or baking powder before.





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