July 06, 2012

CSA Vegetable Frittata

HighCross Farm introduced a new option this CSA season of being able to order additional items to have delivered with our boxes each week, which is a really nice benefit. 

This week, I added both eggs and goat cheese to my order, which formed the base of an excellent veggie frittata for dinner this evening.



In addition to eggs and cheese, my frittata had CSA summer squash, CSA beet greens, and red bell pepper.  The herbs in my container garden are flourishing, so I also added fresh tarragon and parsley.



I'm typically not a fan of egg dishes such as omelets and quiches, but I really liked this frittata, as did Chris.  Perhaps it was the farm fresh ingredients that made it taste better than other egg dishes I've had.



Two wedges of frittata per person and whole wheat toast makes an excellent meal.  It was delicious for dinner tonight, but it would also be great for brunch!

This was my first time making a frittata, and I couldn't find a recipe that matched what I had in mind, so I took elements I liked from three different recipes.  My sources were Cooking Light, Food & Wine, and Betty Crocker.




Garden Vegetable Frittata
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients (serves 4)
  • 6 eggs
  • 2 tablespoons milk
  • 1/2 cup crumbled/shredded goat cheese
  • 1 teaspoon finely chopped fresh tarragon
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 1 small summer squash, 1/4" slices, quartered
  • 1 red bell pepper, chopped
  • 1/3 cup chopped onion
  • 2 garlic cloves, minced
  • 6 oz fresh spinach leaves (or beet greens), torn into bite-sized pieces
Instructions
  • Heat oven to 350 degrees. In a medium bowl, whisk together eggs and milk. Stir in cheese, fresh herbs, salt and pepper.
  • In an ovenproof 10-inch skillet, heat olive oil over medium heat. Add summer squash, bell pepper, onion and garlic. Cook for 4 minutes. Add spinach and cook for 1 minute, or until wilted.
  • Pour egg mixture over vegetables and cook for 3 minutes. Occasionally lift edges with a rubber spatula to allow uncooked egg to flow to the bottom.
  • Remove from heat and move pan to the oven. Bake for 15 minutes or until fluffy and set. Slide onto a large plate or cutting board, cut into wedges and serve.
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