Summer Vegetable Frittata

Summer Vegetable Frittata

Summer Vegetable Frittata

Summer Vegetable FrittataMy Summer Vegetable Frittata takes full advantage of the bounty of organic Summer vegetables available from our local CSA farm Seeds and Spores! Easy to prepare on a hot summer day, my Summer Vegetable Frittata is chock full of organically grown vegetables and free range eggs enhanced with flavorful ethnic seasonings and healthy anchovies! My Summer Vegetable Frittata is the simple solution recipe for the peak summer bumper crops of zucchini, tomatoes, peppers, chard and kale so readily available at this time of year from your local CSA farm or farmer’s market! Eat my Summer Vegetable Frittata hot, at room temperature or my favorite way, cold with a tossed salad and crisp white wine such as Vinho Verde! My Summer Vegetable Frittata is full of protein, vitamins and minerals; a truly nutritious and delicious entrée you will want to make time and again!

7 eggs

1/2 cup panko bread crumbs

1/2 cup Parmesan cheese, shredded plus extra as topping

1 tablespoon Sicilian seasoning, Victoria’s Gourmet

1 teaspoon Aleppo pepper flakes

1/2 teaspoon veggie pepper, Frontier

1/4 cup extra virgin olive oil

1 small onion, peeled and sliced

2 cloves garlic, peeled and sliced

1 tin of flat anchovies packed in olive oil

2-3 medium zucchini, sliced in rounds

2 bell peppers, sliced in rounds

1 bunch chard or kale, roughly chopped

2 medium heirloom tomatoes, sliced and drained on paper towel

In a large mixing bowl, beat eggs with panko, Parmesan cheese and seasonings

The mixture will be thick, set aside

In a large oven proof fry pan, heat olive oil on medium high

Add onion,garlic and anchovies with its oil

Cook until anchovies disappear

Add zucchini, bell peppers and greens

Cook until vegetables are softened

Pour egg mixture over the vegetables in pan, lower heat to simmer

Nestle tomato slices throughout and sprinkle with Parmesan cheese

Cook until frittata is set

Pop under a preheated low broiler for 5 minutes until browned

Remove from oven,let set for 10 minutes

Slice the frittata like a pie

Serve warm or at room temperature

Alternatively, refrigerate the frittata and serve as a cold supper on a hot summer day

Perfect with a tossed salad and a crisp glass of Vinho Verde! Enjoy!

Enjoy more simply natural gourmet recipes in my book

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