Grilled Summer Vegetable Frittata

INGREDIENTS:

2 ounces butter
6 ounces onions, chopped
20 ounces cream
6 large eggs
8 ounces aged cheddar, grated*
8 ounces grilled carrots, chopped
8 ounces grilled eggplant, chopped
8 ounces grilled red peppers, chopped
8 ounces grilled summer squash, chopped
Salt and pepper to taste

*Chef Michael suggests Fiscalini Aged Cheddar

METHOD:

Preheat oven to 325°F. Coat oven-proof large baking pan with pan coating.  

Add 1 tablespoon of butter to sauté pan and cook onions over medium high heat until translucent.  

In a large mixing bowl, combine cooked onions, butter and cheddar. Mix in one egg at a time. Add cream, salt and pepper to mixture.

Pour half of custard mix into the baking pan and add grilled vegetables. Pour the remaining custard mixture over the vegetables.

Bake for 35 minutes. Let cool and serve with tomato salsa. (Recipe below.)

 

TOMATO AND MOZZARELLA SALSA

INGREDIENTS:

3 tablespoons extra virgin olive oil
1 tablespoon white vinegar
Salt and freshly ground pepper
1 lb. red and yellow tomatoes, diced
8 ounces mozzarella, diced
1 small white onion, minced
3 tablespoons chopped fresh basil

METHOD:

Mix olive oil and vinegar. Add salt and pepper to taste. Add tomatoes, mozzarella, onion and basil.

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