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Breakfast Fritatta


I mentioned in earlier post that we are looking for breakfast recipes. I found some great ideas on the San Francisco Chronicle including the Buttermilk Whole Wheat Pancakes. I loved the sound of the vegetable fritatta. It would be perfect for G.

The dish is very easy to make. I used a cast iron pan and the only problem I have is cleaning it. The egg loves to stick. Tips for cleaning on baked on egg anyone? Saute the vegetable, stir in the beaten eggs and finish in the oven. The dish makes enough to warm over. The recipe is also easy to modify. I'm thinking of using spinach, feta and olives next to make it a Greek fritatta.

Vegetable Fritatta
From San Francisco Chronicle

* 1 small zucchini
* 1/2 bunch chard
* 1/2 tablespoon olive oil
* 1/2 cup chopped yellow onion
* Salt and pepper to taste
* 1 tablespoon minced fresh dill
* 1 tablespoon minced fresh parsley
* 8 large eggs
* 2 teaspoons heavy cream (optional)
* 1/2 cup chopped jarred or canned plain artichoke hearts, rinsed and drained
* 2 green onions (green part only), thinly sliced
* 1/2 to 3/4 cup grated Gruyere

Cut the zucchini lengthwise and then into 1/4-inch-thick half-moons; set aside. Cut the tough rib from each chard leaf, then cut enough leaves crosswise into 1/4-inch-thick ribbons to make about 2 cups. Rinse in several changes of water and drain well.

Preheat the oven to 375°. Heat the oil in a 10-inch ovenproof nonstick skillet over medium heat. Add the onion and saute until it starts to soften. Add the chard and zucchini. Season with salt and pepper. Saute until the vegetables are cooked and the moisture has evaporated. Stir in 2 teaspoons of the dill and 2 teaspoons of the parsley.

Meanwhile, whisk together the eggs and cream in a medium bowl. Add the artichokes, green onions and about half of the cheese to the vegetables in the skillet. Pour in the eggs and stir lightly. When the eggs start to set, use a heat-resistant plastic spatula to lift the edges of the frittata, tilting the pan so the uncooked egg flows under the edge.

When the eggs are almost fully cooked, sprinkle the rest of the cheese on top and place in the oven until the frittata is done and cheese is melted and lightly browned, about 5 to 7 minutes.

Yields: Serves 4 to 6

Gather the ingredients

Beat the Eggs

Saute the vegetables

Comments (1)

Barb Cabot:

Your recipes are awesome but your photos are really exceptionally beautiful

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