The Hidden Hostess, Rebecca Elman, shares a recipe for Vegetable Frittata.
End of Summer Vegetable Frittata
3 tablespoons heavy cream, half and half or whole milk
1 cup cheese, either grated or crumbled cheese (cheddar, goat’s
cheese, feta cheese, gruyere)
4 cups chopped vegetables, (cooked potatoes, spinach, mushrooms,
peppers, tomatoes, zucchini, onion, etc.)
1-2 tablespoons olive oil
Salt and pepper
Fresh chopped herbs
Preheat your oven to 400 degrees F.
In a large mixing bowl whisk together your eggs and cream.
Using a 12-inch cast iron skillet or non-stick pan, heat your oil. Add
your vegetables, starting with denser vegetables such as onions, and
then add softer vegetables. Season with salt and pepper to taste and
cook vegetables until they are tender. Add any herbs or greens at the
Pour the whisked egg mixture into the pan and using a spatula stir
gently until the vegetables are evenly spread out. Sprinkle your cheese
of chose over the eggs.
Once the edges start to turn light brown and set, place the whole pan in
the oven. Bake for 8-12 minutes. You want the frittata to be just set, so
do not overbake. Remove from the oven and allow to cool slightly.
Slice and serve.
Rebecca Elman is a personal chef from State College. Through her business, The Hidden Hostess, she offers meal planning, cooking classes, catering services, and much more. Call (646) 318-0825 for more information.