SUMMER PISTO FRITTATA
Provided by Jamie Oliver
Categories Mains Eggs Alfresco Spanish Vegetables
Time 25m
Yield 2
Number Of Ingredients 16
Steps:
- Preheat the oven to 220°C/425°F/gas 7. Crack the eggs into a mixing bowl and add a pinch of sea salt and black pepper. Whisk together and put to one side.
- Add the peas, broad beans and a good pinch of salt to a pestle and mortar, then pick in the mint leaves and bash to a rough paste.
- Stir in the zest and juice of ½ a lemon, a good grating of Parmesan, 2 tablespoons of extra virgin olive oil and a pinch of pepper (you may need to do this in batches). Have a taste and add a little extra Parmesan or lemon juice, if needed.
- Place a small non-stick ovenproof frying pan (roughly 20cm) on a low heat. Slice the asparagus in half at an angle, then add to the pan with a lug of olive oil and fry gently for a minute or so. Meanwhile, fold half the pisto through the egg to combine.
- Pour the egg mixture into the pan over the asparagus, then spoon little bombs of the remaining pisto on top. Stir gently for a minute or so, then scatter over the feta and grate a little more Parmesan on top, if you like it extra cheesy.
- Place the pan in the hot oven for about 5 minutes, or until golden and risen.
- Meanwhile, roughly chop the tomatoes and add to a bowl with the pea shoots, a small handful of peas and the rocket. Drizzle over a little extra virgin olive oil, add a squeeze of lemon juice and toss to coat. Season lightly with salt and pepper and crumble over the feta, if using.
- When the frittata is ready, turn it out onto a board and serve with the salad.
Nutrition Facts : Calories 363 calories, Fat 28.1 g fat, SaturatedFat 6.9 g saturated fat, Protein 20.3 g protein, Carbohydrate 5.3 g carbohydrate, Sugar 3.7 g sugar, Sodium 1.5 g salt, Fiber 1.2 g fibre
SUMMER VEGETABLE FRITTATA
Steps:
- Preheat broiler.
- Whisk together eggs, basil, parsley, salt, and pepper in a bowl.
- Cook prosciutto in oil in a 12-inch ovenproof nonstick skillet over moderate heat, stirring, until edges begin to crisp, about 2 minutes. Add zucchini and chard and cook, covered, stirring occasionally, until vegetables are just tender, about 8 minutes. Add scallions and zucchini blossoms and cook, uncovered, stirring occasionally, until just wilted, 1 to 2 minutes. Pour egg mixture into skillet and cook, lifting up cooked egg around edge using a spatula to let as much raw egg as possible flow underneath, until edge is set, about 2 minutes (top and center will still be very loose). Sprinkle cheese evenly over top.
- Broil frittata about 6 inches from heat until set, slightly puffed, and golden, 2 to 2 1/2 minutes.
- Cool frittata 5 minutes, then loosen edge with a clean spatula and slide onto a large plate. Cut into wedges.
- *Available at many farmers markets and specialty produce markets.
SUMMER FRITTATA
This is wonderful. I had a recipe from a diabtetic cookbook that I added to and adapted more for my taste. It turned out very well and my family NEVER knew it was good for them!
Provided by Sherrybeth
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients, except red pepper, cheese and egg substitute in a non-stick skillet which has been sprayed with non-stick cooking spray.
- Lightly brown the ham, peppers, corn, onions, squash and zucchini.
- In medium bowl, combine the egg substitute (whipping well), the cheese and red pepper.
- Fold the browned mixture into the egg mixture.
- Pour into a lightly greased tart pan and bake at 350 degrees for 30 minutes or until lightly brown and set in the middle.
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- Heat olive oil in a 10-inch nonstick broiler-proof skillet over medium heat. Add zucchini, bell pepper, onion, thyme, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and garlic. Cover and cook 7 minutes or until vegetables are tender, stirring occasionally. Stir in tomato. Cook, uncovered, for 5 minutes or until liquid evaporates.
- Combine eggs, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper in a medium bowl; stir with a whisk until frothy. Pour egg mixture into pan over vegetables, stirring gently. Cover, reduce heat, and cook 15 minutes or until almost set in the center.
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Estimated Reading Time 7 mins
- Preheat the oven to 400° F. *Generously grease the bottom and sides of a 9x11 baking dish, or oven proof large skillet, with olive oil or butter.
- Heat 2 tablespoons olive oil in a large skillet over medium high heat. Add the leeks and sauté for about 5 minutes until tender and soft. Stir in the zucchini and sauté for 2-3 minutes or until most of the moisture is gone.
- Add the cauliflower, green onions, and corn, and season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook for another few minutes stirring well to combine then transfer the mixture to the prepared baking dish, spreading evenly over the bottom.
- Put the eggs and milk in a large bowl, season with 1/2 teaspoon salt and whisk gently to combine. Add the swiss chard and herbs to the egg mixture then pour over the vegetables.
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