Tuesday, August 2, 2011

Fast Foodie Cooks: Weekly Recipe: Farmer's Market Frittata


I haven't been posting nearly enough recipes on my blog. I am currently in the best shape of my life, culinarily speaking. I am geeking out on seasonal produce, creating amazing meals for my clients and coming in to my own as a personal chef. I think everyone can be their own chef, so I might as well help this along by providing you recipes that help fuel me up with the healthful energy I need! My goal is to post a weekly (ok regular) recipe post with some delicious goodness that is being thrown down in Casa De Ninja!



Farmer's Market Frittata
Serves 2-4 (2 as a main, 4 with something else)

Ingredients
8 large organic eggs
1 tbsp unsalted butter
1 tbsp olive oil
1 cup spring onion, baby spring onion or regular onion, chopped
1 cup baby bella mushrooms, sliced
1 cup zucchini with blossoms, zucchini sliced and blossoms separated, sliced- set aside.
2 garlic clove, minced
salt and pepper
optional: 4 ounces crumbled goat cheese

Directions
Preheat the oven to 350 degrees F.
Saute the onion, zucchini, mushroom and butter/olive oil in a 10-inch oven proof skillet (such as a cast iron) or pan over medium heat until starting to turn translucent, about 4 minutes. Add garlic and cook 1 more minute. 

In a large bowl, beat the eggs. Add the squash blossoms, salt, and pepper and cheese (if using) and combine. Pour the mixture over the cooking vegetables and place the skillet in the center of the oven. Bake for about 50 minutes, until it puffs and a knife inserted in the middle comes out clean. Serve hot directly from the pan with a side salad of fresh mixed greens.





1 comment:

  1. Looks tasty. I might try it with a little baby spinach.

    ReplyDelete

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