barbara-in-va
Well-known member
I have tried about a half dozen frittatas over the past couple of weeks. I was looking for a really good one to serve at SIL's post wedding brunch next Sunday. I had all but given up and then I tried this one from Sara Foster. One thing that may be the difference is that all the other recipes I tried were cooked stove top. They were thin and a bit dry. I compensated for this by dressing the slices with oven dried tomato halves but I wasn't convinced. Then I tried this recipe that is baked in the oven. It is thick, full of veggies, and moist with a custard like texture. It is exactly what I was looking for! Enjoy!
Garden Vegetable Frittata
Source: Foster's Market Cookbook by Sara Foster
This tasty Frittata can be made up to 2 hours in advance.
Serves 6
1 Tbsp each olive oil and butter
3 small red potatoes, cut into 1/4-in.-thick slices
1 small red onion, thinly sliced
1 small zucchini, cut into 1/4-in. thick rounds
1 small red bell pepper, diced
1 cup firmly packed fresh baby spinach leaves, washed
1 cup shredded Gruyere or sharp cheddar cheese
1 tsp salt
1/2 tsp black pepper
10 large eggs, lightly beaten
1/4 cup cream cheese, small pieces
1 Tbsp chopped fresh rosemary
1. Preheat oven to 400°F. In 12-in. ovenproof, nonstick skillet, heat oil and butter over medium-high heat. Add potatoes and onion; cook, stirring occasionally, 10 to 12 minutes, until lightly brown and crispy. Add zucchini and bell pepper; cook 3 to 4 minutes, until zucchini is lightly cooked. Add spinach; cook 1 minute, until wilted.
2. In bowl, whisk Gruyere, salt, pepper and eggs; pour over vegetables in skillet. Remove skillet from heat. Gently shake skillet to move eggs through vegetable mixture. Scatter cream cheese over egg-vegetable mixture. Top with rosemary. Place skillet in oven.
3. Bake 18 to 20* minutes, just until eggs are set. Remove from oven. Cut into 6 wedges. Serve immediately or let cool to room temperature.
*mine was done in 15 minutes
Garden Vegetable Frittata
Source: Foster's Market Cookbook by Sara Foster
This tasty Frittata can be made up to 2 hours in advance.
Serves 6
1 Tbsp each olive oil and butter
3 small red potatoes, cut into 1/4-in.-thick slices
1 small red onion, thinly sliced
1 small zucchini, cut into 1/4-in. thick rounds
1 small red bell pepper, diced
1 cup firmly packed fresh baby spinach leaves, washed
1 cup shredded Gruyere or sharp cheddar cheese
1 tsp salt
1/2 tsp black pepper
10 large eggs, lightly beaten
1/4 cup cream cheese, small pieces
1 Tbsp chopped fresh rosemary
1. Preheat oven to 400°F. In 12-in. ovenproof, nonstick skillet, heat oil and butter over medium-high heat. Add potatoes and onion; cook, stirring occasionally, 10 to 12 minutes, until lightly brown and crispy. Add zucchini and bell pepper; cook 3 to 4 minutes, until zucchini is lightly cooked. Add spinach; cook 1 minute, until wilted.
2. In bowl, whisk Gruyere, salt, pepper and eggs; pour over vegetables in skillet. Remove skillet from heat. Gently shake skillet to move eggs through vegetable mixture. Scatter cream cheese over egg-vegetable mixture. Top with rosemary. Place skillet in oven.
3. Bake 18 to 20* minutes, just until eggs are set. Remove from oven. Cut into 6 wedges. Serve immediately or let cool to room temperature.
*mine was done in 15 minutes