A 'Green' Frittata in The Kitchen

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I love having a kitchen full of people to cook for, but every now and again I love to relax..and cook for one..Me! I can create something just for me! Today was one of those days, and a frittata is one of my favorite things to make for one…fun, easy and not too many utensils needed..only a bowl for the eggs, one cutting board for veggies, one pan.
The 8″ saute pan from Beka Cookware (one of our 2010 Annual Holiday Guide Picks) has become one of my favorites in the kiitchen. I keep it in close proximity to the range. It’s a stylish piece to add to the kitchen but also is the first 100% ‘green’ cookware. No chemicals are used in the manufacturing of  the pan-so no one is harmed when producing the pan or cooking with it. And since it is coated with a patented ceramic coating and non-stick- my frittata comes out of  the pan..picture perfect. And it can also safely be put into the oven to finish that frittata.
Here is my ‘cooking for one’ (or maybe two) frittata:

Frittata Dell’Orto (Garden Style Frittata)
*2 fresh eggs
1 zucchini sliced
1/2 small eggplant cubed
1 small potato cubed
1 tablespoon extra virgin olive oil
1 garlic clove
1 shallot chopped finely
pinch of rosemary
1 tsp of fresh parsley chopped
pinch of salt and pepper
Peel potato and boil in boiling water for 5 minutes, remove ,cool, cut into cubes.  Place 1 tablespoon of  extra virgin olive oil in Beka 8″ saute pan, place in finely chopped shallot and whole garlic clove. Saute for 2 minutes. Place in cubed eggplant, sliced zucchini,,cubed potatoes. Saute for 5 minutes over medium heat, remove garlic clove.  Break eggs into bowl and whisk with wire whisk. Pour over vegetables, sprinkle in rosemary, parsley, pinch of salt and pepper. Saute till edges are firm and middle is firm. Toss onto another plate or place in oven preheated to 350 degrees for 10 minutes or until lightly browned on top. Remove from pan. This is a generous portion for on, and could be enough for an unexpected guest!
For more recipes, get your coy of the book selected as the Best Italian Cuisine Book in the USA

The Basic Art of Italian Cooking: Holiday & Special Occasions-2nd edition now with an added chapter on the Feast of the Seven Fishes