This frittata can be made with a completely different selection of fresh vegetables every time. Serve with crusty bread. You can also serve with a green salad for a light lunch.
Categories
Recipe by
Chef Sean Towley with Big Grove Brewery
Ingredients
- 3 cups of thinly sliced vegetables of choice. Such as onions, potatoes, zucchini, or asparagus. Just make sure they are evenly cut so they will cook relatively the same amount of time.
- 12 eggs beaten lightly
- 1/2 cup olive oil
- Salt and pepper
Directions
- Heat oven broiler on high and place an oven rack in the middle of the oven.
- Heat 1/4 cup olive oil in an oven-safe 12 inch non-stick skillet over medium low.
- Add in vegetables, season with salt and pepper, and cook over medium low until they are tender. Let the mixture cool for a few minutes in the pan.
- Meanwhile, beat eggs in a large mixing bowl. Season aggressively with salt. Make sure to taste the eggs at this point to make sure they will be seasoned enough.
- Add vegetable mixture to beaten eggs and fold together. Let this mixture stand for 5 minutes, this will help the final product hold together better.
- Add 1/4 cup olive oil to the same skillet over medium low. Add in egg and vegetable mixture and cook, stirring with a rubber spatula until the eggs are scrambling and starting to set up.
- Cook the eggs enough that they hold their shape. Shape the frittata in the pan so it is even.
- Place frittata in the oven to broil for a few minutes. You want the frittata to set but not get a bunch of color so watch it carefully.
- Once the frittata is set, remove from the oven and invert onto a cutting board. The frittata should come out easily.
- Let the frittata set for at least twenty minutes so that it's not so hot.
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