SUMMER FRITTATA
(by Linda Y. Turner)
Summer is officially over but that doesn't mean you can't still eat summer frittatas. The thing about this recipe is every ingredient is real. Real eggs, real butter, real cheese and it's packed with fresh veggies. So don't let the butter and whole eggs part scare you, this is a healthy meal. You can even pair it with a green salad and eat it for lunch or dinner.
INGREDIENTS:
This recipe serves a whopping 10 people. So if your breakfast guest list is a bit smaller, cut down the recipe accordingly. For a healthier version, substitute some of the butter for olive oil.
- 4 T butter, divided
- 1 C summer squash, diced
- 1 C onion, (quarter slices)
- 1 C thinly-sliced sweet red pepper
- (cut whole slices in quarters)
- 1 medium clove garlic, pressed
- 1 lb. baby spinach leaves
- 8 whole eggs, lightly whisked
- 1 C freshly-grated Parmesan or Romano cheese
- salt and pepper to taste
PREP:
- In a medium large frying pan, melt 2T of the butter, being careful it doesn't brown.
- Add squash and onions and saute until almost cooked through.
- Add peppers and garlic, saute 2 minutes.
- Remove from the heat and add remaining 2T butter and spinach.
- Stir to melt butter and coat spinach leaves.
- Arrange the vegetables so they are evenly-distributed.
- Add salt and pepper to the eggs and gently pour eggs over the veggies and return to low heat.
- Cook on very low heat until frittata is almost set but still loose.
- Sprinkle with cheese and place in a 300° oven. Cook until eggs are just set and cheese has melted.
- Remove from oven and allow to sit for at least ten minutes.
- Cut into wedges and serve.
NOTES:
Frittata is often served at room temperature, but be sure to refrigerate if keeping longer than one hour before serving. It can be served right from the frying pan, or it can be turned out onto a large platter then cut to serve.
0 comments:
Post a Comment