Baking

Very lightly adapted from Martha Rose Shulman's The Simple Art of Vegetarian Cooking. It's a perfect, dead-simple brunch dish, not least because once you put it in the oven, you can tend to everything else that has to be done. I've included Shulman's melted onions recipe here, but feel free to substitute your own version of caramelized onions. (Or your own filling period. The template for the baked frittata is what's most important here.) And finally, if you don't have Greek yogurt, I've strained regular yogurt for just an hour or so before baking this. It's worked plenty well enough.

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