Tag Archives: Frittata

Vegetable Frittata

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Fortunate to be having these fresh eggs delivered weekly from my friend and farmer Ben. So I’m enjoying eating the chickens’ eggs and not the chickens these days!Brunch Spring Vegetable Frittata I1/2 cup frozen garden peas
1/2 cup frozen white Shoepeg corn
5 eggs
2 Tbs light butter
Few sprigs of mint and parsley
1/2 cup goat cheese, crumbled
1/2 cup finely grated fresh parmesan cheese

Blanch peas and corn in hot water for 30 seconds and then drain.

Break eggs in bowl.
Beat with a fork and sprinkle with pepper.

Place oven rack near the top.
Preheat oven to broil.

Heat oven proof skillet on stove over medium heat.
Add butter and when butter sizzles, pour in eggs.
Stir eggs around until they begin to cook.
Then turn off the heat. Frittata will stay half cooked and remain runny.

Sprinkle peas, corn, mint and parsley over eggs.
Arrange goat cheese on top.
Scatter black pepper and parmesan cheese over this.

Carefully lift the pan and put it in oven and broil 3 to 4 minutes,
until cheese is golden brown and bubbling and frittata is cooked through.
Cut into wedges and garnish with additional mint leaves.Brunch Spring Vegetable Frittata II

Brunch Spring Vegetable Frittata IIIAdapted from Delicious. Jamie Oliver. Winter 2007.

Tomato Frittata

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Brunch Tomato Frittata

©PEGhardee

I hope you had something fun to do yesterday. We had a fab and glam wedding to provide our weekend pleasure. I delighted in being selected as an assistant to Miss Bethel to create arrangements for the reception, pic below (of course she created the really elaborate ones)! I hope the sweet parents of the bride hit the pause button this afternoon and revel in the glory of having successfully hosted a perfect and delightful evening; and further I hope they enjoy a quiet Sunday supper like this Tomato Frittata. Love and gratitude to the Young Fam for a glorious Saturday in your home and gardens.

3 Tbs olive oil
6 large eggs
3 Tbs finely grated Parmesan
1 garlic clove, minced
1/8 t salt
1/4 t pepper
6 ripe plum tomatoes, cored, and cut into 1/2” pieces
5 basil leaves, chopped

Preheat oven to 350°.
Heat oil in large skillet over medium-high heat.
Lightly beat eggs in small bowl.
Add garlic, salt, and pepper.
When oil simmers, pour egg mixture into skillet.
Cook until eggs begin to turn golden around the edges.
Arrange tomato slices on top of egg mixture.
(It is OK if some slices sink.)
Sprinkle basil on top of tomatoes.
Transfer skillet to oven and bake until eggs are set in the center, 8 – 10 minutes.
With a spatula, loosen frittata from pan, and slide onto plate.
Slice and serve warm or at room temperature.

Serve 6.Young wedding II cropped II