Mexican Baked Fritatta

One of my favorite summer meals is a garden fritatta. It has summer squash, zucchini, onions, and tomato baked in eggs with some mozzarella cheese and feta. It is YUMMY! However, right now, squashed as quite expensive, but I was in the mood for fritatta. Since my diet has consisted of soup and grits over the weekend due to a lovely, appetite suppressing cold, I figues I should come up with something that would fit the bill! I did have single TINY zucchini to use but needed more veggies to add. Open the freezer door and, tada, I see a bag of Mexican veggies. I wouldn't use this particular mix just to eat, so it was the perfect thing to use for the fritatta.

I wanted to use the right seasonings to make it Mexican. My original recipe uses more Italian type seasonings. So, I decided to use some cumin and red pepper. However, I wasn't sure of amounts and think that I could use more of both next time. Needless to say, it was still good. I would also use more salsa than I did. Because of all the wonderful veggies in this dish, it is my addition to Sweetnicks ARF Five-A-Day Tuesday. Check out her blog Tuesday for the other wonderful entries!

Baked Mexican Fritatta
1 small zucchini
1 bag Mexican style veggie Mine contained corn, red pepper, broccoli, and cauliflower. I still have some corn left over but used all of the broccoli and cauliflower.
4 eggs I actually used 3 eggs and 3 T egg substitute (trying to use it up)
1 cup milk
1 clove garlic, minced
onion flakes, sprinkle
red pepper, oregano, cumin, Nature's Seasoning "to taste" Sorry I don't have measurements, I just put some in until it "looked right!" Trust your cooking instinct!
1 cup Monterey Jack cheese or marbled cheese I didn't use this much cheese, probably more like 1/2 - 2/3 cup
salsa

Preheat oven to 350 degrees F. Cook veggies in a microwave safe container, covered but not sealed, for 8-10 minutes or until tender. Drain veggies. Whisk together eggs, milk, garlic, onion flakes, and seasonings. In a pie pan sprayed with cooking spray, put cooked veggies. Sprinkle with cheese (reserve a little for the top). Top with salsa. Pour egg mixture over this. Sprinkle with reserved cheese for a little color. Bake for 50 minutes. Remove and allow to cool for 5-10 minutes.