Frittata can be served either warm or cold. It is great as part of a picnic lunch, a potluck brunch or with a little warm French bread for dinner. Frittata is one of the best ways to use up leftover vegetables. Double the recipe and use a 9 x 13 inch pan if you are feeding a crowd.
1/2 cup grated dry Jack cheese or Parmesean, reserving 2 tablespoons
1/2 medium sweet onion (red or yellow), chopped OR 2 spring onions including tops (scallions or leeks)
2 cups cooled mixed vegetables (in any combination): asparagus (diced), broccoli (diced), green beans (diced), zucchini (sliced), mushrooms (sliced), spinach (remove excess water)
3/4 cup cooked sausage, sliced sweet Italian sausage (no fennel) or diced ham*
1 clove garlic
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dry Italian seasoning
1/2 teaspoon butter or olive oil
Preheat oven to 350˚F. Butter an 8 x 8 inch square pan.
Sauté onions in 1 tablespoon butter or olive oil until limp, set aside. In a medium bowl, beat together the eggs with a little milk or water, crushed garlic, salt, pepper, and Italian seasoning. Mix in onion, vegetables, sausage, and cheese. Pour into prepared pan. Sprinkle the reserved cheese on top.
Bake at 350˚ until set, about 20 to 30 minutes. The frittata is set when a knife inserted into the center comes out clean. If you have doubled the recipe, it usually needs to bake 10 to 15 minutes longer.
*For meatless option add an additional 3/4 cup of vegetables.
YIELD: 6 servings
SOURCE: Tate Edwards and Donna Carbonaro of CE Farms