Vegetable Frittata

While I love a good quiche, I think I enjoy the frittata even more.  It derives most of its flavor from the vegetables you add, rather than cream and cheese.  And it doesn't require a crust.  The eggs can be whisked vigorously to incorporate more air and yield something that feels a bit lighter and fluffier than a traditional omelet.  And while eggs aren't exactly friendly on the cholesterol count, if you're not eating the entire frittata by yourself, I think it's probably okay… 

Vegetable Frittata

• 1/2 tablespoon olive oil
• 1/2 tablespoon butter
• 2 cloves garlic, minced
• 1/4 onion, diced
• 1 medium zucchini, diced but unpeeled
• 1 medium squash, diced but unpeeled
• Salt and pepper, to taste.
• 7 eggs, whisked
• a bit less than 1/4 cup cream (very, very optional… mostly I was just trying to use this up!)
• 1/4 cheese (again, optional… I used a blend of fontina, asiago and parmesan, but contemplated goat)

Preheat the oven to 400 degrees.

Mince the garlic and dice the onion, zucchini and squash.  You can leave the skins on the zucchini and squash.

Melt the butter and olive oil together in a large skillet over medium heat.  I prefer to use a deep cast iron skillet for this dish.

Add the garlic and onions and cook for about five minutes, or until the onions begin to turn translucent.  

Mix in the squash and zucchini. Add a pinch of salt and pepper, to taste, and cook for another 5-7 minutes or until the vegetables begin to soften.

Meanwhile, in a large glass bowl, whisk the eggs by hand for a minute or so.  Add the cream, if desired.

Pour the egg mixture into the pan with the vegetables and reduce heat to medium low.  Quickly stir in the cheese, if using.

As the egg starts to set, run a spatula around the edge of the pan.  Cook for about 5-7 minutes.  The top may still look runny.

 

Remove the pan from the stove and add it to the oven to finish off.  Cook for another 5-10 minutes until the top is set.  It may begin to puff up and turn slightly brown.  

Alternative: You can cook longer on the stove and finish it off under a broiler for a few minutes, if you prefer, but I've never had much luck with those……

Remove from the oven, slice and serve immediately.  (I served this with slices of tomato, but a salad would be equally nice.)

Just remember… like most things, the vegetable frittata is better when it's simple.

Enjoy!