The weekend’s almost here. You might be thinking about what to make for breakfast or brunch. And does anything cream the word brunch any louder than FRITTATA? And here we are getting toward the end of summer. So our favorite produce will pretty soon (1) not be as available as it is now and (2) the summer produce we DO have might be piling up on us. (The latter being a nice problem to have!)
So I thought I could find a recipe that helps make use (and kind of celebrates) that late summer produce AND brings it to our weekend brunch/breakfast table. The answer? Summer Vegetable Frittata from NaturallyElla.com, this week’s Recipe of the Week.
One of the nice things about this recipe is that it will probably only take you about 45 minutes - including prep, stovetop, and oven. And it uses sharp cheddar which I think fits nicely with a frittata because of its stronger flavor. In addition, it uses a great mixture of summer produce (corn, zucchini, red pepper, and red onions) and herbs (chives, rosemary, and thyme). One thing you should consider in advance is that this recipe is designed for 2-4 people. So if you plan to serve more than that, you'll need to make more than one recipe, or expand this one into a 12-inch skillet (vs. the 8-inch the recipe calls for) - and increase ingredients accordingly.
So, here's how this recipe goes. Do your prep in advance, of course. Chop the veggies by dicing the zucchini and red peppers and mincing the red onion. Also, mince the chives, rosemary, and thyme. Especially make sure you cut the rosemary finely. It's a pretty powerful herb with a stiff texture. Preheat the oven to 425˚F. Also, whisk together the six eggs, milk, salt, and pepper in a separate bowl and set it aside.
On the stovetop, heat the skillet (I like to use cast iron for frittatas because it transfers so nicely from stovetop to oven - and even to the table) over medium-low heat. Not too hot. Add olive oil and the veggies. After about 4-5 minutes, the zucchini will start to soften and the onion will become nice and fragrant. You don't need to fully cook the veggies because they will continue to cook some while in the oven. At this point, you pour the egg mixture over the top and sprinkle on the herbs. You lower the heat and cook on low for about 5 minutes. It will start to set on the bottom. Just a note; if you do use cast iron, remember it heats up and cools down more slowly, so watch it extra carefully. I tend to back off on the heat a little.
Once the bottom starts to set, sprinkle on the cheese and transfer it to your oven. (Be sure about your skillet's oven-readiness. You may need to wrap the handle with foil to protect it.) Bake it in the oven for 15-18 minutes. The frittata will be completely set. It should be puffing up and the cheese will begin browning.
At that point, remove it from the oven and let it cool for just a minute or two. And that's it. Serve away!
Erin (NaturallyElla.com's owner) notes that she views this as a good "base" recipe. It can be made into your own by adding (or removing, I guess) veggies and/or greens. You can add some cooked grains like millet or quinoa (before you sprinkle with cheese) for a nice heftier top. You could switch to a smoked cheese (which I personally love!) or a creamy cheese like goat cheese. I also like her idea for using grilled or roasted veggies. There's just SO much you can do with this recipe! That's one of my favorite kinds of recipes. Be creative and make it your own! And, by the way, son't tell anyone, but this can be an awesome dinner too. Shhhh.
And speaking of NaturallyElla.com, you might recognize Erin's site from an earlier Recipe of the Week. I featured her White Bean Dip with Roasted Garlic and Herbs recipe a few months ago. In that post I also shared some info about Ella and her wonderful site too. So, go hop over there, check out her recipe and scroll down to read a little about the site. Suffice to say that her statement of principle tells you a lot: "I am a firm believer in two food movement principles: every purchase holds power in the food system and change starts in your own kitchen. By making time and bringing back cooking, we have the power to change our relationship with overly processed foods." Be sure to check out NaturallyElla.com!
RECIPES OF THE WEEK.
And be sure to visit the great blogs I mention. You'll be happy you did!