Friday, July 13, 2012

Garden Vegetable Frittata

Last week, I made this frittata and I was surprised how delicious it was. I cook eggs all the time but had never used them like this. Traditionally, eggs are served for breakfast, but I actually made this for dinner. I proceeded to eat the leftovers for lunch the next day and then breakfast the following day, making this a truly versatile dish. Not only can you eat it for any meal of the day, you can also customize it however you like. Instead of mozzarella, add cheddar. If you want something meatier, add bacon or ham. Like I said with the pizza the other day, the possibilities are pretty close to endless.

Garden Vegetable Frittata
Adapted from Kelsey's Essentials
Yield: One large frittata (about 8 servings)
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: about 45 minutes

INGREDIENTS:

2 Tablespoons olive oil, plus more for drizzling
5 small red potatoes, thinly sliced
1 bunch green onions (or other fresh herb), trimmed sliced
1 cup grape tomatoes, sliced in half
1 cup baby spinach, torn

1 clove garlic, crushed
8 eggs
1 Tablespoon chopped fresh cilantro* (plus more for garnish)
1-2 cups shredded mozzarella cheese** (plus more for garnish)
Salt and pepper


*May replace for another fresh herb, such as basil, rosemary or thyme
**May replace with another shredded cheese, such as cheddar, asiago, or colby jack

DIRECTIONS:

Preheat oven to 375 degrees. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced potatoes to the skillet and sauté for about 6-8 minutes, until tender but firm. Remove the potatoes from the skillet. Add another tablespoon of olive oil and add the green onions, tomatoes, spinach and garlic. Sauté for an additional 1-2 minutes, or just until the spinach is wilted. Season the vegetables with salt and pepper.

In a medium bowl, beat together the eggs, basil, cheese, salt and pepper. Pour into the skillet over the vegetables. Reduce heat to medium-low and scramble the eggs for one minute. Return the potatoes to the skillet. Cook for an additional 2-3 minutes, or just until the eggs start to set around the edges. Drizzle olive oil around the edge of the pan to ensure easy removal.

Finish cooking in the oven for an additional 10-12 minutes, until the eggs have completely set in the center. Serve straight out of the skillet, or flip onto a serving plate. Garnish with shredded cheese and fresh herbs. Serve with fresh salsa.

8 comments:

Sofia said...

Looks delicious!

http://insofiashoes.blogspot.pt

Stefanie Cross said...

YUMMM!!! Can't wait to try it!

look see said...

Looks great!

Gaby said...

yum! i love frittatas, and this one's veggie, yay!

Mariana said...

Yum!!

Stacy Stockdale said...

I love the potato thrown in there! Looks delish, can't wait to try it :)
Stacy
http://justbreathe-stacy.blogspot.com/

StyleGuryl said...

This looks yummy! I'll have to make this one day!

Andi of My Beautiful Adventures said...

I'm obsessed with frittatas, yuuuum!