Garden Fritatta
Fritattas are Spain’s answer to France’s omelettes, albeit baked to a finish rather than folded. The concept is the same, however — mix eggs with savory veggies, a bit of milk, and/or fresh herbs, then cook gently and serve piping hot. And like omelettes, fritattas don’t have crusts, which makes them very easy (and quick!) to make.
Now — when your garden/the farmer’s market is brimming with bounty — is a great time to make fritattas. Just use whatever you have at hand to create a personalized, only-to-be-experienced-one-time garden fritatta. For mine, I used tomatoes and a variety of fresh herbs: sage, rosemary, thyme, pineapple sage, basil, and sorrel. You could just as easily use green beans (steam them for five minutes beforehand, then drain and dice), peppers, zucchini, eggplant, even cucumbers…whatever is handy.
Garden Fritatta for Two
Preheat oven to 350 degrees F.
Whisk together 3 eggs and 1/2 cup whole milk in a bowl. Stir in diced veggies and/or freshly-slivered herbs.
Put a pat of butter into an oven-safe, non-stick pan over medium heat. When butter sizzles, pour in egg mixture. Cook for about 5 minutes or until edges are set but center is still somewhat liquid. (You’ll have to lift the edges occasionally and gently poke a hole in the middle to get the eggs to cook evenly. Just be careful to use a soft, heat-proof spatula so that you don’t wind up with scrambled eggs rather than a fritatta. The trick is to be gentle enough to get the mixture where it needs to go to cook without shredding it. If you go overboard, though, it’s okay — you’ll have a delicious plate of scrambled eggs. Just be sure to turn off the oven before eating them.)
Once fritatta is semi-set, bake it for about 10 minutes or until the center is set and the edges are crispy brown. To serve, use a spatula to loosen the fritatta from the pan, then slide off onto a large plate. You can also cut the fritatta into wedges while it’s still in the pan and then serve the wedges.
Enjoy!
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Tags: breakfast, eggs, fritatta, garden, lunch, summer, vegetables
