Second, this frittata is full of other scrumptious things…obviously the eggs, but also chunks of melted Swiss cheese, tender zucchini, silky cream cheese, a little torn bread to give it some texture, and some sweet leeks. These are a few of my favorite things, all in one frittata. Those and lobster!
Saute the veggies together in a little olive oil just until they are tender, and whisk up the eggs until they are lovely and smooth. Now stir the veggies into the eggs, along with the lobster, the cheeses, the bread and some herbs and spices, and pour the whole thing into a round baking pan. I like to use a tart pan with a removable bottom, but a plain old pie pan will work just fine as well. Bake it up for about 30 minutes, just until the eggs are set and a lovely golden color. Let it sit for just a few minutes to make it easier to cut, and then cut it up just like you would a quiche or a pie.