- Vermont food from a country kitchen – Carol Egbert - http://www.carolegbert.com -
Posted By Carol On August 14, 2009 @ 9:28 am In breakfast,gluten free,savory,vegetarian | 2 Comments
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.
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