Frittata with Artichoke Hearts, Goat Cheese, Arugula, and Zucchini

[em_brett]

The theme to my cooking these days is "what can I throw a ton of vegetables into today?" A frittata is basically an enormous omelet. Usually you cook the bottom on the stove and then stick it in the oven, but I don't have an oven-safe pan, so I discovered you can flip it (very very carefully) and it's just as amazing.

( Recipe behind the cut. )