Recipes: Freestyle Frittata

For those of you who didn’t grow up in an Italian family, the frittata is the Italian take on an omelet. Maybe it’s familiarity, but to me, it’s the easier version. For one thing, there’s no flipping or folding involved. The best thing to me, however, is that it’s a handy recipe for using a variety of fresh produce. With the appearance of zucchini and yellow squash today in the Delvin Farms CSA share, it seems like a good time to get the frittata recipe out for a quick and fresh breakfast (or breakfast for dinner)!

You can use whatever combination of veggies (and meats) floats your boat. I like to add at least one, if not two, cheeses. I’m thrilled that eggs are available at our Farmer’s Market, and I really do think that they taste worlds better than the regular supermarket ones. In the recipe below, I like to use cheeses from Kenny’s Farmhouse Cheese and Noble Springs Dairy. I love the way that the tomato basil cheddar melts and the tang that is added by the goat cheese.

Freestyle Frittata

  • 6 eggs
  • 1/4 c milk
  • 1 Tb olive oil
  • 1 small zucchini and 1 small yellow squash (about a cup when diced)
  • chopped green onion (about 1/3 c)
  • 2 cloves garlic, minced
  • 1 handful spinach, chopped
  • 2 ounces Kenny’s Farmhouse tomato basil cheddar, diced
  • 2 ounces Noble Springs plain goat cheese

Preheat oven to 350 degrees. In a large bowl, beat the eggs and milk until well combined. Set aside.

Chop and prepare all vegetables. Place a 10 inch (oven safe) skillet on a medium low heat. Pour in the olive oil. Add garlic and green onions and sauté until soft and fragrant. Add zucchini, squash, and spinach. Stir frequently until squash is soft and spinach wilted. Pour in eggs and scatter the cheddar. As eggs begin to cook, scrape the bottom gently toward the center of the skillet with a rubber spatula, making sure that the veggies stay even distributed as you move the cooked egg from the edges of the pan and allow more egg to cook. Once the egg is about half cooked and still very soft, drop dollops of the goat cheese onto the top and slip the skillet into the oven to finish the cooking. Let bake for 15-20 minutes or until edges are lightly browned, cheese is melted, and the top is firm. Let cool slightly, slice, and serve. Serves 4.

You can adjust this recipe as you please – use more or less cheese, add in some bacon, leave out the spinach, add mushrooms or tomatoes – anything goes!

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