Garden Frittata

August 14th, 2009 / Comments 2

It has been a busy, busy week for me. We picked blueberries, I sold an oil painting, friends came for a short visit, the tree man came and took care of our huge sugar maple, I saw and loved Julie & Julia, I submitted my first newspaper article and am working on my first food magazine article.

Garden+Tableau Garden FrittataAll good things – some stressful. I’m trying to figure out how to balance the write, paint, cook, play, parts of my life.

My garden is lovely, (I’m not looking at the weeds), and was the source of potatoes, parsley, patty pan squash and squash blossoms, for a breakfast frittata before our friends, Annie and Andy, headed home.

Fritatta+01 Garden Frittata
The goat cheese, eggs, tomato and onion came from the farmers’ market – everything else I needed was in my pantry.

This is not a recipe with exact amounts or ingredients. Here’s how I made it:

Garden Frittata

fritatta+03 Garden Frittata
I melted an inch of butter and a splash of grape seed oil in my cast iron skillet, when the oil was shimmering I added a big handful of sliced onions, the sliced patty pan squash, a pinch of dried red pepper flakes. This sauteed while I prepared the potatoes by zapping them in the microwave for a couple of minutes, until they were just tender and then slicing them. The pan looked a bit dry so I added another inch of butter with the potatoes. Stirring occasionally, I left this to cook, over medium heat, until the vegetables were soft and beginning to brown, about ten minutes.

Unlike French omelets, Italian frittata are finished in the broiler so I turned it on to preheat.
I used a whisk to beat six eggs with a few sprigs of chopped parsley, generous pinches of kosher salt and black pepper and then poured the eggs over the vegetables and let the frittata cook, over medium heat, without stirring, until the bottom had set and the top was beginning to set.

The frittata topped with lumps of goat cheese, diced tomato and shreds of squash blossoms finished in a few, carefully monitored minutes under the broiler. The eggs had set, the cheese was melted and we were ready for frittata, blueberries, coffee and conversation.

notes: This is a recipe that calls out for creative variations, asparagus, bell pepper, scallions, mushrooms, cheddar cheese, cream cheese, smoked fish, herbs from the garden, yesterday’s ratatouille, tomato sauce, salsa, chili, or even caviar, etc. If you have eggs, seasonings, a trusty skillet or nonstick pan, and are willing to take a chance you will succeed. I’d love to hear what you’ve created.

To receive an email notification of my next post, click here and subscribe to the newsletter from Carol’s Kitchen.

Garden Frittata List

  • 1 T butter
  • 1 T grape seed oil
  • 1 big handful of sliced onions
  • 1 patty pan squash
  • a pinch of dried red pepper flakes
  • 3 small potatoes by zapping
  • 6 eggs
  • a few sprigs parsley
  • generous pinches of kosher salt and black pepper
  • goat cheese
  • squash blossoms
>> Print This Post <<

Tagged: , ,

• 2 Responses to “Garden Frittata”

You are reading:

Garden Frittata at Vermont food from a country kitchen – Carol Egbert.com

More Info: