Summer Vegetable Frittata

My very first attempt at a frittata was immensely satisfying. Watching this mess of raw eggs and scraps of veggies transform itself in a mere 3 minutes into a handsomely browned, restaurant-worthy egg pie had me eagerly telling my friends of my feat – but no one seemed too impressed. Am I the only one who’s never made a frittata before?!

Summer Vegetable Frittata
Serves 4

9 large FRESH eggs
3/4 teaspoon fine grain sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1/3 cup yellow onion, chopped
1 cup zucchini or any other summer squash you have hanging out in your fridge
1/2 cup red bell pepper, chopped
1 tablespoon fresh thyme leaves, chopped or 1 1/2 teaspoons dried thyme
4 garlic cloves, minced
2/3 cup tomato, diced

1.) Combine eggs, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a bowl and whisk until frothy. Set aside.

2.) Heat olive oil in a large, broiler-proof skillet (10-12 inches is fine). Add onions and saute for 1 minute. Add zucchini, bell pepper, thyme, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, and garlic. Cover and cook for 7 minutes, stirring occasionally; until vegetables are tender. Stir in tomatoes and cook, stirring occasionally, until liquid cooks off; 5 minutes or so.

2.) Preheat broiler to high heat. Pour eggs into skillet and stir gently to combine. Cover reduce heat, and cook for 15 minutes, until the center is about to set.

3.) Broil frittata for 3-8 minutes; until cooked through. Serve with hot sauces, if desired.

About these ads

One response to “Summer Vegetable Frittata

  1. I’m making this for dinner this week. It’s still summer here ( :

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s