Another frittata

Only one meal documented today, but I was so proud of it that I have three different pictures to show for it. It was "just a frittata" meaning that it didn't necessarily rank higher or lower in taste than any other frittata's I've made. But this was special for another reason (and maybe that did improve the taste some). This holiday breakfast frittata was cooked to perfection! I'm not kidding, I hope this means I finally got it worked out, because my last one was a little overcooked (read: burned) on the bottom because the onions got trapped below the eggs and the heat must have been too high. Anyway, here is the first picture of my breakfast fresh out of the oven:

This time I chopped and sauteed my vegetables and mixed up my eggs in a separate bowl. When I was ready I pushed all the vegetables to one half of the pan and poured the eggs in the other half, then I proceeded to scoop the vegetables onto the eggs (which allowed them to spread and cover the bottom of the pan). So, there were no vegetables trapped and burning on the bottom and I stirred up the mixture a little to make sure and help the cooking along. All this was done at a low medium heat. Before the center was anywhere near set I took the pan and stuck it under the broiler. This worked better than before with the cheese slightly browning on top and the eggs cooking though without drying out and no burning on the bottom. I was so pleased! Look at how pretty it was:

The vegetable mixture itself was normal fare with squash, zucchini, onion, corn, and a few diced tomatoes on top. So, the typical vegetable medley meant it tasted about the same as my usual vegetable frittatas, but the quality of the cooking was much better. This final picture shows how I actually ate it; on a bed of lightly-dressed mixed greens.