Summer Vegetable Fritatta
August 8, 2014
Eggs are awesome! Until recently though, a lot of people avoided them because of their high cholesterol content. Since newer research has shown that blood cholesterol is more closely related to the saturated fat than the cholesterol in our food, eggs -a good source of protein, amino acids, and vitamin D- can definitely be part of a healthy diet.
This frittata (which loosely translates to ‘egg cake’) takes advantage of the bounty we have here in the summer. Since you’re making the frittata in a saute pan, rather than in the oven like a quiche, it cooks quickly but requires a little more participation. Try different combinations of vegetables, herbs, and cheese for different flavors, but make sure to keep the proportions stable.
2-3 tbsp olive oil
2 bell peppers, thinly sliced
½ cup shredded swiss cheese
1 tbsp fresh basil
dash of salt and pepper
In a large non-stick* saute pan, heat the oil over medium heat and saute vegetables until just tender.
Combine eggs, cheese, herbs, salt and pepper in a bowl. Pour egg mixture over vegetables in the pan.
Cook over medium heat, gently moving eggs around pan until nearly cooked through. Cover the pan and allow to sit (off the heat) for a few minutes while the eggs finish cooking.
To serve, flip the frittata out onto a serving plate and cut into slices.
Try replacing the Bell pepper, Swiss, and Basil with:
Tomatoes, feta, and rosemary
Zucchini, monterey jack, and red pepper flakes
Mushrooms, parmesan, and parsley
*The non-stick nature of your pan is really important if you’re going to plate the frittata when cooked.