How to Make a Summer Vegetable and Herb Frittata
At our house, weekend mornings in the summer are slow. We sleep. We read the paper, walk the dog and then, we eat. Since we often visit the farmers’ market on the weekend, there’s an abundance of greens to eat up. I am always overly ambitious when it comes to buying green things at the farmers’ market.
A good way to celebrate the summer weekend is with a veggie-forward, herb and cheese frittata. This summer frittata recipe packs in a good amount of those lovely greens (and hey, it’s a good way to use up forgotten greens from the back of the fridge, too.) The plan is simple: make coffee, set bread in the toaster — because you’re going to want a crunchy bite alongside the frittata — and then sauté vegetables before pouring in the eggs and letting them set. A quick trip to the broiler and voila! You’ve got a pretty brunch dish, good for invited guests and for family in their pajamas alike.
Shopping List for the Perfect Summer Frittata
- Olive oil
- 2 large shallots, peeled and sliced thin
- 1 carrot, trimmed and julienned
- Pinch crushed red pepper
- Kosher salt
- 2 cups packed chopped baby kale (or spinach or Swiss chard)
- 1 ½ cups feta cheese, crumbled
- 10 eggs, whisked
- 1 cup cherry tomatoes, halved
- 1 small handful fresh oregano
- In a large sauté pan set over medium low heat, pour in a few tablespoons of olive oil. When the oil is warm, add the shallots and carrot, and season with salt and the crushed red pepper. Cook until both are soft and the shallot is fragrant.
- Spread the kale leaves, top with the feta, and pour the eggs evenly over all. Tilt the pan if necessary to spread the eggs. Arrange the cherry tomatoes, cut side up, in a circle on top of the eggs. Season again with another pinch of salt.
- Cover and let cook for 5 minutes, or until the bottom is golden brown and crisp. Remove the cover and slide the pan into the oven with the broiler set on high. Brown for 2-3 minutes (careful — it can burn if left for more than a few minutes.)
- Remove the pan from the broiler and allow the frittata to rest for a minute or two. Top with the oregano, cut into slices and serve warm.
Other Recipes You Might Like:
- Seared Salmon Salad with Carrots, Onions, Avocados & Pistachios
Caroline Barrett writes about food and families. She teaches cooking classes at Different Drummer’s Kitchen in Albany. You can find her at www.carolinebarrett.com.