The recipe I want to share with you is quick and easy. I think I have written before about how some meals can easily be changed and made new by cooking with what is in season. My following recipe was just that. I wanted to make a frittata and decided I would do it with what I could find at the market and even ended up using what was growing in my own garden as well.
Adjust the following recipe to fit your needs. I am using a 12 inch cast iron pan and have 5 people in my house currently to feed. We usually have leftovers for the next day for breakfast or lunch. Play around and use the vegetables you like.
Shelly’s Farmers Market Frittata Serves 8
1 dozen eggs
1 large green squash cut into quarter moon slices
1 yellow summer squash cut into quarter moon slices
1 small onion, diced
3 cloves of garlic, chopped
5 radishes, sliced
1 cup of peas
1 tomato, sliced into think slices that are then cut in half (leave whole slices if you like)
1 handful of fresh basil, chopped roughly
1 handful of fresh Italian parsley, chopped roughly
2 scallions/green onions sliced
2 links of chorizo, diced
olive oil or coconut oil
Salt & pepper to taste
cast iron skillet or other oven proof skillet
What to do:
Turn your oven broiler on. Place one to two tablespoons of your choice of cooking oil in your skillet and with a paper towel grease the bottom sides of skillet. This will help make sure that the frittata doesn’t stick. Heat your oiled skillet on medium high heat. Crack eggs into a bowl, beat and set a side.
Once your skillet is hot add the garlic, onion and chorizo. Cook for about 4 mins or untill the chorizo has let off some of its fats and onions are soft.
Next add the squash and radishes. Cook another 4 mins or until squash is slightly tender. Then add the peas and freshly chopped herbs. Give a few stirs and cook another 2-3 mins or until the herbs wilt. Salt and pepper to taste. Be easy on the salt as the chorizo will have given off it’s own salty flavor.
With the back of your cooking spoon or spatula make sure your veggies and meat are spread out evenly in the skillet. Go around edge of skillet and make sure there is a little space between veggies and side of skillet. Pour beaten eggs into skillet and give a little shake or two to get them to get to the bottom and in between all the veggies.
One that is done leave alone for about 6 mins (give or take) untill you start to see the frittata start to set up on the edges. Place your tomato slices on and sprinkle with green onion. Leave alone for a couple more minutes or untill you see the top start to set.
Using a butter knife, go along the edge of your skillet to release the set frittata from the outside of the skillet. This will keep it from sticking in the end.
Move the skillet to your broiler using oven mitts. Broil for about 5 mins.
I know it is done by using a toothpick in the center that comes out clean and looking for it to start browning a little. When your toothpick comes out clean, remove from oven and set on a rack to cool.
You can serve this warm or allow to come to room temperature. We love it cold out of the fridge as well. Serve with a side salad and/or freshly baked bread.
Little side note. You don’t have to use your broiler. If your making a smaller version (or this size and are brave) of this and don’t want to use the broiler you would loosen the frittata, place a large plate or platter on top of your skillet (removed from heat of course) and flip the skillet over so the frittata is on the plate. Place your skillet back on the heat and slide the frittata back into the skillet and finish cooking. I’ve done this twice. Both times I had someone help me. Just not my thing and that’s ok. So do what works for you.
Hope you enjoy. As always remember to play around with a recipe, make your own. Don’t be afraid to turn something old into something new with seasonal produce. It’s makes cooking much more fun.
Till next time, I hope your having lots of fun in the kitchen!