Summer Vegetable Frittata Recipes

SUMMER VEGETABLE FRITTATA

Summer Vegetable Frittata image

Provided by Angelo Pellegrini

Categories Egg Vegetable Breakfast Brunch Broil Low Carb Basil Zucchini Summer Prosciutto Chard Gourmet

Yield Makes 6 servings

Number Of Ingredients 12

Ingredients

6 large eggs
6 large fresh basil leaves, chopped
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
1 oz prosciutto, finely chopped
1 tablespoon olive oil
1 lb medium zucchini (about 3), halved lengthwise and cut crosswise into 1/4-inch-thick slices
5 medium Swiss chard leaves, stems discarded and leaves finely chopped (1 1/2 cups)
12 scallions, trimmed and finely chopped
5 zucchini blossoms*
2 ozfinely grated Parmigiano-Reggiano (1 cup)

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 VEGETABLE FRITTATA

Summer Vegetable Frittata image

Make and share this Summer Vegetable Frittata recipe from Food.com.

Provided by dicentra

Categories Breakfast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

6 large eggs
6 large fresh basil leaves, chopped
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
1 ounce prosciutto, finely chopped
1 tablespoon olive oil
1 lb medium zucchini, halved lengthwise and cut crosswise into 1/4-inch-thick slices
5 medium swiss chard leaves, stems discarded and leaves finely chopped (1 1/2 cups)
12 scallions, trimmed and finely chopped
5 squash blossoms
2 ounces finely grated parmigiano-reggiano cheese (1 cup)

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.

Nutrition Facts : Calories 155.2, Fat 10, SaturatedFat 3.5, Cholesterol 218.4, Sodium 341.3, Carbohydrate 5.6, Fiber 1.7, Sugar 2.4, Protein 11.4

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