Skillet Frittata with Fresh Summer Vegetables
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Yield: 6 large servings
Ingredients:
2 tablespoons olive oil1 Spanish onion, coarsely chopped
1 clove fresh garlic, minced
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 medium summer squash
1 medium zucchini
1/2 teaspoon fresh oregano
1/2 teaspoon fresh thyme
3 ripe plum tomatoes
2 tablespoons butter
12 eggs, slightly beaten
2 tablespoons chopped fresh parsley
1 cup grated sharp cheddar cheese
Fresh ground pepper
Instructions:
Prepare and set aside: Cut the peppers, squash, and zucchini into 1/4 inch strips. Dice the tomatoes into 1/4-inch cubes.Heat the olive oil in a large sauté pan over medium heat. Add the onion and garlic. Sauté until translucent. Add the peppers, squash, zucchini, oregano, and thyme and gently sauté until vegetables are slightly firm, but not overcooked. Remove from heat, add the tomatoes, but do not stir.
Heat a 15" saute pan with butter. Add the beaten eggs to the pan. Once the eggs begin to set, add the vegetables to the top. Arrange colors, do not stir. Top with the parsley, cheddar cheese, and black pepper, (salt optional).
Cover and cook over low heat until cheese is melted and eggs are no longer watery. Loosen sides and slide onto warm plate.
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There are only 2 of us, so I cut the recipe in half: I added sliced muchrooms ’cause we love them, and subbed dried basil (instead of oregano) and dried thyme for the fresh. There was not ANY lefover! Yummy…Thank you! Dinner, not breakfast!
I actually have not had this with everything listed above. The version I make consists of eggs, zuchinni, squash, butter, and diced pork chops. I use American cheese and it seems to let the flavor through more than cheddar. And YES, it is DELICIOUS!
I too cut the recipe in half for two people. I made it using exactly the same ingredients and was very pleased with the results. Thanks.
You can substitute many different veggies, cheese and herb combos with this recipe. Have made it several times, and each seemed better than the last!
I make this in the winter with non-summer veggies (e.g. frozen broccoli, frozen spinach) and it’s a dandy. Fortunately I can use fresh vine-ripened “Backyard Beauties” tomatoes grown in greenhouses in Madison ME and sold in our local grocery stores.
I hadn’t tried it with mushrooms yet and I can’t imagine why — thanks for the suggestion!