Solar Frittata for Lunch

Sometimes it's the improvised meals that come out the best. We're going to Cibo with friends for dinner tonight. It was a bright sunny morning. A perfect day for a nice solar cooked lunch. After foraging around in the refrigerator, I came up with some eggs, zucchini, leeks, potatoes, and some fresh mint. I figured I could use these to make a decent frittata. I started off by sauteing the leeks and the sliced zucchini in a cast iron frying pan. When they were just beginning to soften I transfered them to a bowl to cool and tossed them with some chopped mint. Then I lined the frying pan with some finely sliced potatoes using a mandolin to get them paper thin. In another bowl I beat six eggs with a little milk, some grated parmesan, salt, and pepper. I mixed the eggs and the cooled vegetables together and poured everything over the potatoes. The was a slight moment of panic when I realized I'd never put the frying pan in the Sun Oven before; luckily it fit. The result was a lovely golden brown frittata with zucchini on one side and potatoes on the other. I was hoping there'd be some leftover for us to offer our friends as an appetizer before going out, but no such luck - we polished it off in one go.