Sunday, July 5, 2015

#25 - Summer Vegetable Frittata

I may be repeating myself, but I love breakfast! I love it anytime of day! I'll have breakfast for breakfast, breakfast for lunch, breakfast for dinner, breakfast just because..... ya got me? Anyway, I made this Summer Vegetable Frittata for dinner the other night. It just so happened that I had gotten my monthly produce delivery from Farm Fresh to You and it had all of the veg I needed to whip this baby up!

Eggs and vegetables... that's pretty much all you need.  You can definitely throw in your own mix of vegetables, swap them out seasonally. I matched it up with fried potatoes and fruit (more stuff from my Farm Fresh to You box). It's definitely tasty served warm, but you would also make it the day before and serve it cold.

Oh, and if you're interested in getting local, farm fresh produce delivered to your front door, I've got a $10 off your first delivery coupon code for ya! Stop by Farm Fresh to You and USE CODE: JULI4353 !

Summer Vegetable Frittata
(Recipe adapted from my recipes )
Serves 4

  • 1 1/2 tablespoons olive oil
  • 1 cup diced zucchini
  • 1/2 cup chop
    ped red bell pepper
  • 1/3 cup chopped onion
  • 1 tablespoon chopped fresh basil
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 2 garlic cloves, minced
  • 1/2 cup chopped seeded tomato
  • 9 large eggs
1. Heat olive oil in a 10-inch nonstick broiler-proof skillet over medium heat. Add zucchini, bell pepper, onion, thyme, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and garlic. Cover and cook 7 minutes or until vegetables are tender, stirring occasionally. Stir in tomato. Cook, uncovered, for 5 minutes or until liquid evaporates.
2. Combine eggs, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper in a medium bowl; stir with a whisk until frothy. Pour egg mixture into pan over vegetables, stirring gently. Cover, reduce heat, and cook 15 minutes or until almost set in the center.
3. Preheat broiler.
4. Broil frittata 3 minutes or until set. Invert onto a serving platter; cut into 8 wedges.

 (Recipe #25 of 52)


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