Skip to main content

Everything-but-the-Kitchen-Sink Frittata

By

Frittata, in Italy, is usually a Sunday dinner kinda thing that uses up all the leftovers from the week. And since it's almost CSA delivery day again, I whipped up a veggie frittata for a post fossil-hunting picnic.

1 fennel bulb, trimmed and thinly sliced
2 C collard greens, chiffonaded and blanched
6 carrots, sliced into thin coins
1 zucchini or yellow summer squash, julienned
2 T fresh basil
freshly ground sea salt
freshly ground pepper
8 eggs
splash of milk
1/2 C shredded parmesan

Butter your baking dish and layer in your veggies. Sprinkle with cheese. Top with eggs beaten with milk. Sprinkle with freshly ground sea salt and pepper.  Cover with foil and bake in a 350 degree oven for 50 minutes. Uncover and return to the oven for an additional 10 minutes. Let cool slightly. Cut into squares and serve warm or cold.
Labels:

Comments

  1. Debra EliotseatsJuly 15, 2013 at 6:49 AM

    You can absolutely put anything and everything in a frittata. It is a great go-to recipe when I can't think of anything to make for dinner. Great recipe and thanks for sharing.

    ReplyDelete

Post a Comment

Popular posts from this blog

Ki Ngombo = Okra

By
In honor of Mardi Gras, I searched for traditional recipes for gumbo...only to discover that there is no canonical recipe for gumbo. It seems there are as many recipes for gumbo as there are cooks!  The only two constants in a gumbo: variety and okra. The term 'gumbo' likely comes from an African dialect whose word for okra is ki ngombo .  Gumbos can have meat, seafood, just about anything.  In Mark Huntsman's "The History of Gumbo" he refers to written mentions of using muskrat and owl in gumbo recipes.  I embraced the unlimited potential of ingredients and opted for a combination of fish, chicken, pancetta, oysters, mussels, octopus, shrimp, and squid...and lots of okra!
Post a Comment
Read more

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more