GARDEN VEGETABLE FRITTATA
Great for make ahead brunch and picnics, frittatas can be made in advance and served at room temperature
1 T olive oil
1 T unsalted butter
2 red potatoes, peeled medium dice
1 /2 yellow onion, chopped
1 /2 red bell pepper,cored,seeded, and diced
1 cup firmly packed spinach, washed drained, and stems removed
8 large eggs, lightly beaten
3 oz chevre crumbled
1 T fresh herbs of your choosing, chopped fine
kosher salt and fresh ground pepper to taste
Preheat oven to 350 degrees. Heat the olive oil and butter in a 12 inch ovenproof- non stick skillet over medium - high heat. Add the potatoes and onions and cook 10-12 minutes, until lightly brown and crispy.
Add the peppers and stir and cook 3-4 minutes more. Add the spinach and stir and cook about 1 minute until the spinach wilts.
Whisk together the eggs, salt, pepper, and pour over the vegetables. Remove from heat, and gently shake the skillet to distribute the eggs evenly through the mixture. Sprinkle with chevre and herbs.
Bake for about 15 minutes, uncovered, till eggs set. Remove from oven, cut into wedges and serve immediately- or let cool and serve at room temp. Frittata can be made up to 2 hours in advance.
Like omelets, frittatas can be made with almost unlimited list of ingredients, from herbs, to cheeses, to smoked meats and more. It’s a great way to clean out the fridge. If using tomatoes, i like to roast them first to remove moisture and intensify the flavor.
