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Oven Baked Frittata

August 8, 2012

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This time of the year, I just can’t keep up with all the magnificent produce from the farm.

So today I decided to comb through my kitchen & use as much available produce as possible for a tasty supper time frittata.

I started with leftover potatoes – sweet & fingerlings that had been roasted together in olive oil, garlic salt & pepper. Then I reached for the summer squash, onions, garlic, scallions, & peppers.

I pulled out the cheeses we had on hand, plus some eggs, a little milk, some ham, butter and breadcrumbs. And then added just a few seasonings.

You can put just about anything you like in a frittata, as long as it’s bound up in eggs & cheese. I happened to use fresh picked vegetables this time, but each of the ones I found in my fridge today are available year round. And best of all, a frittata can be served anytime — breakfast, lunch or dinner.

Just think of it as a kind of crust-free quiche. In this recipe, there are roasted potatoes where a quiche crust would be, but you can use cooked pasta instead.

Whatever you use, whenever you eat it, you’ll eat happy!

You’ll Need

7 eggs

1/3 cup milk

1/2 tsp salt

1/2 tsp pepper

1/2 tsp Dijon mustard

1/2 tsp minced garlic

1 large scallion, minced

4 tbs butter

1 large onion, diced

1 green pepper, diced

1/4 lb ham, diced

1 cup diced summer squash

1 heaping cup roasted potatoes

4 oz hard cheese, diced (I used jarlsberg)

2 tbs grated Romano cheese

3 tbs plain breadcrumbs

2 medium bowls

A large oven proof non stick fry pan

Steps:

1. In one of the bowls combine the eggs, milk, salt, pepper, scallion, mustard & minced garlic.

2. Heat 3 tbs of the butter in the fry pan over medium heat and sauté the onion & pepper until they soften.

3. Add the ham to the pan & sauté everything until it begins to caramelize & turn golden brown.

4. Remove the onion pepper ham mixture from the pan with a slotted spoon, and reserve in the other bowl, leaving as much butter in the pan as possible.

5. Add the summer squash to the pan and sauté over medium heat until it browns & the pan is quite dry.

6. Remove the squash with a slotted spoon and combine with the onion, pepper & ham mixture. Then turn off the stove.

7. If there is any moisture in the pan, wipe it dry with a paper towel.

8. Put the remaining 1 tbs of butter in the pan.

9. When the butter has melted, put the potatoes in the pan, distributing evenly.

10. Put the cooked vegetables in next, on top & between the potatoes, distributing more or less evenly.

11. Sprinkle the diced & grated cheese over the vegetables, distributing more or less evenly.

12. Pour the egg mixture over all.

13. Bake in the oven for 15 minutes at 400. If you have a convection fan, turn it on.

14. Sprinkle plain breadcrumbs on top & cook another 5 minutes or so, til golden brown.

Serves 4.

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