Really Tasty Rutabaga and Zucchini Frittata

Okay, so the title isn't very snappy. But this was really good! Frittatas are always tasty, and you can vary the ingredients however you like. This was made with stuff we had in the fridge tonight. (If we were eating dairy, I'd use only maybe 1/3 the fat, and put perhaps 8 oz. hard cheese over the filling before pouring the eggs over top. Also, I'd use maybe 1/3-1/2 less salt in that case.)

1 large shallot, minced
1 scallion, minced
About 3/4 c. fat (I used half ghee and half lard)
1 1/2 tsp. salt
1 tsp. freshly ground pepper
2 medium-large zucchini, grated
3 cups diced and well-steamed rutabaga
1 cup diced and well-steamed celeriac
1 dozen large eggs

Grease a 9x13"-ish baking pan and preheat the oven to 350f.

Saute the shallot and scallion briefly in fat, with most of the salt and pepper.

Add the zucchini after a minute or two, and saute, stirring often, for a few more minutes. Add the steamed veggies, and heat through.

Beat the eggs lightly in a medium bowl, and then add the warm veggies. Stir well to combine, then dump into prepared pan. (Would be nice to put thinly sliced red pepper rounds on the top, if only it were summer...)

Bake for about 35-50 minutes, until puffed and golden brown.


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