Summer Vegetable Sauté Frittata
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- 3 cloves garlic minced
- 2 cups water
- 1 cup olive oil
- 2-3 eggs
- marinara sauce:
- 11/2 teaspoons salt
- additional ingredients:
- egg mixture:
- 1/2 cup half and half or milk
- big pinch kosher salt
- smaller pinch fresh ground black or white pepper
- basic vegetable sautã©:
- kernels from 1 ear white corn or enough to make 1
- 1/2 sweet italian red pepper 1/2-inch dice
- 1/2 cup young romano emerite or blue lake green beans, cut on the diagonal in 1-inch lengths
- 1/2 cup zucchini trombetta squash or scallop squash, cut in 1/2-inch dice
- 1/2 cup diced red or yellow tomatoes optional
- 1 tablespoons herbs of your choice to harmonize with the cheeses you choose. i like the following combinations: basil, thyme, chopped fresh coriander seeds, chile and cilantro
- 1 large yellow or white onion chopped
- 3 pounds ripe tomatoes peeled, seeded and diced
- 3-4 sprigs basil leaves chopped
- salt and fresh black pepper to taste
- pinch red pepper flakes optional
- tomatillo salsa:
- 8 tomatillos husked and washed
- 3-4 serrano chilies stems removed
- 4 cloves garlic it’s ok to leave the skins on but you will remove them eventually
- 1/2 bunch cilantro leaves and upper stems chopped
- Carbohydrate 46.6673246937317 g
- Cholesterol 44.7700000378464 mg
- Fat 43.8073038228329 g
- Fiber 11.475496275389 g
- Protein 12.3495192870277 g
- Saturated Fat 12.7967129741388 g
- Serving Size 1 1 Serving (1247g)
- Sodium 100.890094467306 mg
- Sugar 35.1918284183427 g
- Trans Fat 2.3064195301059 g
- Calories 593 calories
In a non-stick pan over medium heat, sauté the vegetables until softened. Add herbs and seasonings and cook for another minute. Pour the egg mixture over the top of the vegetables and let the eggs begin to set. Once the eggs set, lift edges with rubber spatula to let liquid egg run under and repeat until the eggs are mostly set. Add cheese to the top of the frittata, cover the top of the sauté pan with a plate large enough to fit over the top of the pan, flip the frittata onto the plate and then flip back into pan to cook second side for just another minute. Serve on its own or with one of the sauces below. A basil frittata can be delicious with a fresh marinara sauce; a chili and cilantro frittata goes best with a tomato or tomatillo salsa. For the marinara sauce Heat olive oil in a heavy-bottom pot. Sauté the onion and garlic over medium heat until soft; add the diced tomatoes and simmer over slightly higher heat for about 15 minutes. Add basil and seasonings and cook 5 minutes more. Tomatillo salsa Simmer tomatillos, chilies and garlic in the water in a medium saucepan for 15 minutes, until the tomatillos are tender. Drain, saving a little water to thin the sauce if necessary. Add garlic (remove skins now if you didn’t previously) and 2 chilies to a blender and puree. Add 3 or 4 of the tomatillos and blend; add remaining tomatillos, blend, taste and season, adding the additional chilies to taste. Cool, add cilantro, and blend one last time (be sure to add cilantro once sauce is completely cool otherwise it won’t stay bright green).
