Wednesday: vegetables and eggs

Inspired by a Bittman post and column: the idea is to make a fritatta with a high vegetable to egg ratio.

No problem: cook a finely chopped red onion with a couple cloves of minced garlic in olive oil. Add a grated carrot and a big pinch of salt and cook a while. Add two grated medium-sized zucchinis, some black mustard seeds, chopped dill, more salt, and some nutmeg. Cook until the zucchini is about ready to eat. Stir in four beaten eggs and cook until the eggs are just set. Serve with grated Sbrinz.

Probably would have been better if I'd salted the grated zucchini and let it drain for a bit; still quite nice.

We ate this with a big green salad and some bratkartoffeln.