Mexican Vegetable Frittata

What is the difference between a Spanish omelette and a frittata? What is the difference between a torte and a frittata? What is the difference between a frittata and a quiche? I am finding a lot of overlap, without coming up with a lot of specific answers. But from the best that I can tell, a frittata is a quiche without a crust. Frittatas, omelettes, Spanish omelettes, tortes and quiches are all egg-based dishes with fillings that make for a hearty and delicious meal any time of day. There are four main differences between a frittata and a quiche. They are the presence of a crust, the egg-to-dairy ratio, the vessel that they’re baked in, and where they are cooked. But this still does not really help much, considering I baked my frittata in a quiche or tart pan, just like I would bake a quiche. Confusing, I know, even for me. If anyone can really explain the differences to me, I am all ears and would love to hear your thoughts. All I know is that the recipe I followed (well, sort of. Of course I changed it.) called my dish a torte, though it looks more like a frittata, or a crustless quiche to me. But whatever name it goes by, it was very good.

Mexican Vegetable Torte

The original recipe only called for zucchini. I love zucchini, but I love so many vegetables, and I felt this recipe needed more than just zucchini. So I added mushrooms, and green bell peppers, and of course garlic as well. Bottom line, make it with whatever vegetables you like. Mix and match with whatever you want and call it whatever name works for you. What you call it doesn’t matter. What matters is how it tastes. 🙂

1 1/4 lbs sliced zucchini

4-5 mushrooms sliced

1 shallot, diced fine

1 small green pepper, diced fine

1/2-3/4 TBSP garlic

1-2 jalapenos, diced fine

3 eggs, at room temperature

1/2 cup milk

salt to taste

1/2 tsp cayenne pepper

1 cup grated light or white cheese

1/2 cup flour

1 tsp baking powder

Spray cooking spray in a torte or quiche pan.

Preheat the oven to 350*F or 180*C.

I knew before making my torte I was going to add mushrooms and garlic, but when I was at the store, the produce manager and one of his assistants were talking about these tiny, baby green bell peppers that they weren’t sure if they would be able to sell or not, or at least not at their marked price. I overheard their conversation and asked about it, so they offered me a deal, 2 for 1. How could I resist? I bought four and one went into my torte. It was a great addition to my torte too.

Saute the vegetables in a little bit of olive oil and butter until they are soft.

Combine the eggs, milk, flour, baking powder, salt, cayenne pepper and cheese together and mix well. I changed the recipe again, here too. My original recipe did not call for milk or for baking powder, but instead called for self-rising flour. I do not really care for self-rising flour, so I added the baking powder to regular flour. I also thought the mixture was too thick and needed a little milk.

Allow the vegetables to cool slightly before adding them to the egg and cheese mixture, then mix together well.

Evenly spread the mixture into the prepared pan and bake for about 30 minutes, or until the center is set, and the top is a light golden brown.

You can enjoy this on its own for breakfast, lunch or a light snack, or you can serve it as a side dish to your favorite entree. I served it along side some cod with roasted hazelnut and lime butter, but more on that later. 🙂

As I always say, it’s OK to play with your food. I do it all the time. 🙂 Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.