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Garden Fresh Frittata Recipe
Frittatas are an easy way to use up both extra eggs and garden produce. Extra tomatoes, zucchini, and peppers can often produce so much at the end of the season that you start scrambling for new ways to eat them. Frittatas will come to your rescue. You can use any veggies you have on hand, though those listed in this recipe are exceptionally good together. Spinach, eggplant, herbs... they all make great frittata additions.
If you are like many people who have started raising a few chickens in your backyard, you can make this frittata recipe with your freshly laid eggs. If you do not have your own birds, get some real farm fresh eggs from a local farmer. You will not believe the flavor difference. If their chickens are truly free-ranged, the color of the yolks will be a bright orange-yellow. Your finished frittata will still have this vibrant color after it is cooked. Not only do really fresh eggs taste better, they also make your dish more appetizing!
Serve your frittata on any night of the week for dinner. They also make an excellent choice for breakfast or lunch. Cut the frittata into smaller pieces for appetizers. Experiment with the ingredients. Maybe your favorite ingredient would be smoked salmon, bacon, or caviar. You will not know until you try. For a full meal, you can serve your frittata with a side salad or some fresh fruit. Some people like to enjoy theirs with a serving of pasta.
Potato and Vegetable Frittata
Ingredients -
1 Tablespoon olive oil
1 clove garlic, minced
1 zucchini, halved lengthwise and cut in ¼ inch slices
2 Tablespoons black olives, chopped
Salt and pepper to taste
¼ cup Parmesan cheese, grated
½ cup onion, chopped
½ cup green bell pepper, diced
2 cups potatoes, cooked and diced
5 eggs
¼ teaspoon dried oregano
¼ cup mozzarella cheese, shredded
Preparation:
Peel and chop the potatoes. Cook them in boiling water for about 5 minutes until tender. Drain and set them aside.
Heat up the olive oil in a pan that will be safe under the broiler over medium heat on the stove.
Chop your onion, green pepper, and garlic. Sauté them in the oil for about 3 minutes. Do not let the garlic burn.
Chop up the rest of your vegetables and cut the cherry tomatoes in half. Add the zucchini to the pan and cook it for 3 or 4 minutes. Add the potatoes and cook 2 more minutes. Add the olives and cook 2 more minutes.
Preheat your broiler.
Beat the eggs until they are well mixed. Add the salt, pepper, and oregano. Mix in the Parmesan cheese.
Pour the eggs over the vegetables in the pan. Arrange the eight pieces of cherry tomato at even intervals on top. Sprinkle the top with more Parmesan and the mozzarella. Let it cook on the stove until the eggs begin to solidify.
Move the pan to the oven under the broiler. In about 2 or 3 minutes, it should be done. Look for the top of the eggs to begin to brown.
Remove the frittata from the oven and slice for serving.
(Serves 4)
Photo Description:
Doesn't this frittata look delicious? Our Potato and Vegetable Frittata makes an excellent addition to any meal. Kids like them because they look like slices of pizza. The melted cheese adds a nice flavor to the egg, while the bites of veggies hidden inside provide nutrition, color, and texture. Serve this frittata on its own or with a side salad. You can even cut it into small bite size pieces and serve it as an appetizer. Use the freshest eggs possible to add more flavor. Fresh ingredients make all the difference.
