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I grew up eating Frittata’s. My Italian mother loved the ease of serving 7 children with one recipe.  Frittata’s are ideal in the late summer when there are an abundance of inexpensive and fresh vegetables.  You cannot let my recipe dictate the way you prepare it, as the beauty of the frittata is that you can throw in whatever you need to use up.

The most important ingredient, I feel, are farm fresh, organic, pasture raised eggs. A quality egg makes all the difference in the flavor, as does good olive oil.

Betsy’s Frittata

serves 6

• 12 organic pasture raised eggs

• 3 tablespoons olive oil

• 2 cups of thinly sliced potatoes (about four white or red potatoes, peel on is fine)

• 2 medium zucchini thinly sliced

• 1/2 cup of chopped onions or scallions

• 2 cloves of minced garlic

• 1 cup chopped tomatoes

• 1 cup chopped pepper (any color is fine)

• 1 teaspoon fresh thyme

• salt and pepper to taste

Prepare cast iron pan, stoneware pan, or large pie pan with 2 tablespoons of oil coating the bottom.  

Line the bottom with sliced potatoes and then arrange the vegetables and tomato evenly covering the potatoes. Sprinkle with thyme, salt (1-2 teaspoons).

Mix the dozen eggs in a bowl and pour over the vegetables. If some of the vegetables are peeking through, lightly drizzle olive oil over the top.

Sprinkle pepper over the frittata and place in a hot 350 degree oven. After 30 minutes, check to see if the egg is firm in the middle. If it’s still wet, place back in oven and check every 5 minutes until the center is firm.  

Frittata can be served immediately, but also taste great cold. You can also freeze it for several weeks.

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