Frittata
Frittatas are an excellent means for utilizing small amounts of fresh vegetables that have accumulated in your refrigerator. Terrific for brunch, a light lunch, or a healthy breakfast, these dishes are as much a process as a recipe. I cook mine in a cast-iron skillet, but an oven-proof, nonstick skillet works equally well.
Frittata
Serves 4
1 tablespoon butter or olive oil
4 mushrooms, sliced
2 small zucchini, quartered and chopped
½ cup broccoli florets
4 asparagus spears, 1-inch pieces
6 eggs
¼ cup milk
½ cup grated cheese such as cheddar, Gruyère, Swiss, aged gouda, or mild soft goat cheese
1 teaspoon salt
½ teaspoon pepper
1 green onion, diced
¼ red bell pepper, diced
Optional
mild or medium salsa
2 tablespoons sour cream
avocado slices
Directions
Preheat oven to 375°. Melt butter or heat olive oil in an 8-inch to 10-inch cast-iron or nonstick skillet. Sauté mushrooms and zucchini over medium heat, with a pinch of salt and pepper, until soft, about 5 minutes.
Simultaneously, bring a small pot of salted water to boil. Cut larger broccoli florets in half. Add the broccoli. After 30 seconds, add the asparagus. Count to 20, then drain the vegetables in a colander under cold water until they are no longer hot. Drain, then pat dry with a paper towel.
Beat the eggs, milk, grated cheese, salt and pepper in a bowl. Set aside.
Add broccoli, asparagus, green onions, and red bell pepper to the skillet with the mushrooms and zucchini. Heat through. Adjust heat to medium and pour the egg mixture over the vegetables without stirring. Cook undisturbed until the frittata begins to set on the bottom, about 6 to 8 minutes. Transfer the pan to the upper third of the hot oven and continue to cook until set, about 4 minutes. The top should be slightly brown and have a spring to it when you poke it with your finger. Remove from oven. Serve in wedges.
• Classic frittata stands on its own but feel free to top with salsa, sour cream, and avocado slices.
• Frittatas lend themselves to any number of vegetable and cheese combinations. Try this recipe and then create your own. Fresh herbs will change the flavor profile, so experiment.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
