February 24, 2010
Recipes from America's Small Farms - Dinner Frittata
There aren't many rules to the Frittata - follow the basics and experiment.
Using a cast iron skillet, saute the following until tender:
2 Small Onions
Loads of Garlic
And Veggies (You Pick):
Red, Yellow and Green Peppers
Squash or Zucchini
Meanwhile, whisk together 6 eggs, 1/4 cup cheese (sharp cheddar is fantastic), salt and pepper.
When the veggies are tender turn the heat down to very low and quickly stir the egg mixture into the veggie mixture, right in the skillet.
Cover and cook until the top surface has set, about 8-10 minutes. Place the skillet in broiler for a couple of minutes, until the top of the frittata browns.
Cut and serve, straight from the pan.
Serve with whole wheat toast and avocado.