A vegetable torta makes a quick  and yummy breakfast, lunch, or dinner. Made with ingredients you have on hand in your vegetable drawer or bowl, the vegetable torta is a 30 minute start-to-finish meal akin to a crustless quiche, with ten times the nutrients and flavor. This is a beautiful meal and a fun, creative experience. It can be served at any temperature any time of day.

Prepping
I use a 10 inch cast iron pan for a 3-4 person meal and preheat the oven to 350 degrees. Chop vegetables you decide to use in successive layers–here I chose a green mixture of fennel, green peppers and some mixed chopped greens; orange and yellow peppers.

Layering
Sauté two medium onions in olive oil.  I like slicing onions in sections end to end after halving. ONIONS IN THE BOTTOM LAYER  IS KEY–it will keep the torta from sticking to the

pan and crisp and flavor nicely.

After the onions begin to brown continue cooking (on med or med low) and add subsequent layers.

I usually don’t eat many root vegetables, but I couldn’t resist the patterns of the purple potatoes sitting on the counter.  I sliced them thinly and placed raw slices on the onions.While the potatoes cooked for a minute or two I quickly sautéed the yellow and red peppers in a second pan. I sprinkled red sumac on the potatoes for an earthy lemon flavor. (Available as part of a 4-tub Middle Eastern spice mix at Trader Joe’s for $6.99.)

Spread the mix of orange and yellow peppers on top of the potatoes; add the mix of fennel and greens to the second pan and sauté briefly. Spread the green layer on top of the yellow and orange peppers.

I added 2 ounces of Trader Joe’s crumbled  goat cheese

to the top of the green mix (feta would be good, too).Whisk 5 large eggs in a bowl with a splash of milk; 6 eggs if no added milk. Pour evenly over torta (I use a silicone brush to spread it after pouring).

Finishing
While the torta cooks on the stove top, chop zucchini in 1/2 inch slices and very briefly sauté in the second pan. I cook torta on medium low for about 5 minutes on the stove top after adding the eggs, then finish in the oven until the eggs are set (5-10 min).

Serving
Remove from oven and place zucchini on top and serve.

At this point your oven is heated so spread out your favorite vegetables or chopped kale tossed in olive oil on sheet pan and cook for 15-25 minutes– good to have available to munch on later or as a weekday snack.