I had left over meat and veggies after making lasagna a couple of nights ago, and was feeling lazy (I still haven’t gone to the grocery store). So frittatas sounded like the perfect dinner. First, preheat oven to 325°.
I chopped the zucchini and bell peppers and cooked them in a little olive oil until starting to lightly brown.
I added the browned ground beef (that already had onions, garlic and oregano in it) and cooked until heated through.
Remove the meat & veggie mixture to a bowl, then I added uncooked chopped swiss chard and minced garlic and cooked until the chard was wilted.
Add the veggie meat mixture back to the chard pan. In the meantime, I beat 5 eggs and added some milk (1/4 c. maybe).
Add the egg mixture to the pan, carefully pouring around to have an equal mixture of stuff and eggs. Cover the pan and cook on the stove top over low heat until egg begins to set. Then I moved the pan to the oven, still covered.
This next part was a lot of watching on my part. After about 15 minutes in the oven, I pulled the pan and sprinkled shredded mozzarella cheese over the top. I returned the pan to the oven (uncovered) and cooked until the cheese had nicely browned – like a pizza. I rotated the pan periodically for even browning, and ignored it when the frittata puffed up like a popover up in the middle.
When the cheese had browned (15-20 minutes later), I pulled it from the oven. Let it rest a few minutes, and sliced it like pizza to serve.