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Summer Vegetable Frittata

August 5, 2011

I’ve been turning to every single one of my cookbooks lately for more ideas on using zucchini and yellow squash. This recipe in Gourmet Today‘s breakfast section caught my eye, and since we frequently enjoy breakfast foods at suppertime, I figured why not! I had just gotten a bunch of chard and several spring onions in this week’s CSA box as well as more zucchini, so the only ingredient I needed to buy at the grocery store was the prosciutto! (The prosciutto could also be left out to make the recipe vegetarian, as it’s not really a main component of the dish.) I substituted my spring onions for the scallions and used half zucchini and half yellow squash rather than entirely zucchini. I’m definitely starting to get more comfortable making substitutions and adapting recipes to what I have on hand rather than following everything to the letter. Especially for veggies this time of year, I’m getting so much in my weekly bag from the farm that I feel a bit silly buying even more at the market or the store, so I’m trying to make do with what I have!

As with many breakfast recipes (and probably part of the reason we have breakfast-for-dinner so often), this frittata can be on the table in 30 minutes including prep time. It would make a great Sunday brunch dish, or (as we did) it can be served with a light summer soup or salad for supper.

Summer vegetable frittata

Serves 6

Ingredients

  • 6  large eggs
  • 6  large fresh basil leaves, chopped
  • 1  tablespoon chopped fresh parsley
  • 1/4  teaspoon salt
  • 1/4  teaspoon ground black pepper
  • 1  tablespoon olive oil
  • 1  ounce thinly sliced prosciutto, finely chopped
  • 1  pound medium zucchini (about 3), halved lengthwise and cut into 1/4-inch-thick slices
  • 5  medium Swiss chard leaves, stems and center ribs discarded, leaves finely chopped
  • 12  scallions, finely chopped
  • 1  cup finely grated Parmigiano-Reggiano (about 3 ounces)

Directions

  1. Preheat broiler. Whisk together eggs, basil, parsley, salt, and pepper in a bowl.
  2. Heat oil in a 12-inch ovenproof nonstick skillet over moderate heat until hot but not smoking. Add prosciutto and cook, stirring, until edges begin to crisp, about 2 minutes. Add zucchini and chard and cook, covered, stirring occasionally, until vegetables are just tender, about 8 minutes. Add scallions and cook, uncovered, stirring occasionally, until just softened, 1 to 2 minutes.
  3. Pour egg mixture into skillet and cook, lifting up cooked egg around edges using a heatproof rubber spatula to let as much raw egg as possible flow underneath, until edges are set, about 2 minutes (top and center will still be very loose).
  4. Sprinkle cheese evenly over top and broil frittata about 6 inches from heat until set, slightly puffed, and golden, 2 to 2.5 minutes.
  5. Cool frittata for 5 minutes, then loosen edges with a clean spatula and slide onto a large plate. Cut into wedges. Serve warm or at room temperature.

One comment

  1. […] In Teacups « Summer Vegetable Frittata Frittata Bites with Chard, Sausage, and Feta August 8, […]



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