ohh any chance you could share that recipe Jewlz?
Sure, but I would make a few adjustments if I made it again. Basically, I just sliced a zucchini and a medium potato very thinly in a half moon sort of shape, (just cut each in half and slice thinly, you can use as much potato or zucchini as you like.) Then I sauteed the potato in a bit of olive oil until it started to soften, then added the zucchini and cooked it until it started to soften, seasoned with salt and pepper. Now, it was sort of a different than a real frittata because I don't have an oven-safe skillet, so I just spread the potatoes and zucchini on the bottom of a greased ceramic flan dish (pie dish or whatever would work, anything you would put a quiche into). Then I mixed up 6 eggs with a big splash of milk until frothy and chucked in about a half cup of grated cheddar and a sprinkle of dried thyme, salt, and pepper, and then poured that mixture over the top of the sauteed vegetables and baked in the oven at 185C until browned on top and eggs were cooked through, I think about 15 minutes or so. It turned out really nice, but next time, I would add some thinly sliced or minced onion when I sauteed the potatoes, just to give it a bit more flavour (diced red bell pepper would be nice, too). If you wanted to make it the usual way, just pour the eggs over the veg in the pan and let it set on the bottom, then put the skillet under the grill to brown the top.
