Farm Fresh Frittata
Recipe compliments of Alvaro Ramirez, husband of Lisa Ramirez, Assistant Farm Manager 2012 season.
Serves 4
1 small potato (bake or pan fry until soft and then dice)
1/4 onion (chopped) or diced scallions
1/2 pepper (chopped)
1/4 zucchini (chopped)
1/2 tomato (chopped)
3 crimini mushrooms (sliced)
6 eggs
sprig basil (torn)
2 tbsp olive oil
3 tbsp milk
grated Parmesan
kosher salt and pepper to taste
Preheat oven 400*
Heat oil in an 8" oven proof saute pan. Saute onion for 1 min. Add peppers and saute an additional 2-3 minutes. Add the zucchini, tomatoes, and mushrooms. In a medium bowl, beat eggs with milk and add to the saute mix. Sprinkle with torn basil and let mixture set for 2 minutes. Transfer pan to the oven and bake frittata for 18-20 minutes until fluffy and golden. Sprinkle with Parmesan and broil for a minute or two until melted.
Remove from oven with oven mitts and let cool for several minutes. Salt and pepper to taste. Serve with fresh bread.
Serves 4
1 small potato (bake or pan fry until soft and then dice)
1/4 onion (chopped) or diced scallions
1/2 pepper (chopped)
1/4 zucchini (chopped)
1/2 tomato (chopped)
3 crimini mushrooms (sliced)
6 eggs
sprig basil (torn)
2 tbsp olive oil
3 tbsp milk
grated Parmesan
kosher salt and pepper to taste
Preheat oven 400*
Heat oil in an 8" oven proof saute pan. Saute onion for 1 min. Add peppers and saute an additional 2-3 minutes. Add the zucchini, tomatoes, and mushrooms. In a medium bowl, beat eggs with milk and add to the saute mix. Sprinkle with torn basil and let mixture set for 2 minutes. Transfer pan to the oven and bake frittata for 18-20 minutes until fluffy and golden. Sprinkle with Parmesan and broil for a minute or two until melted.
Remove from oven with oven mitts and let cool for several minutes. Salt and pepper to taste. Serve with fresh bread.
