This week we are featuring a garden veggie frittata we made a short while back while on vacation at a friends lake house. We brought all the ingredients from our garden and served a frittata for 14 people!
Using two dozen eggs from our chickens, 24 ounces of tomato, 18 ounces of swiss chard and 10 ounces of leeks this this was by far the largest frittata we've ever made.
In the end it did not take much more work than the small ones we often make for ourselves. Combined with bacon and some watermelon this was a wonderful meal. While veggie frittatas are a great go to breakfast or dinner meal they really shine when cooking for a large group. Here is our basic recipe:
1. Approximately 2 eggs per person being served
2. Choice of fresh veggies usually 4-6 ounces per person chopped into small pieces
3. Grated hard cheese (Romano or other)
4. Spray oil (grape-seed or olive)
5. Salt and Pepper
If using chard, leeks, kale, onions, beet greens, spinach or squash sauté first. For tomatoes, peppers, basil, or broccoli there is no need to cook first. Combine all eggs and whisk together. Spray entire surface of pan with a coat of oil. Add 1/2 of veggies followed by 1/2 of the eggs to the pan. Next add the remaining veggies followed by the rest of the eggs. Begin to cook on the stove on medium heat until the top edge of the eggs begins to harden (about 5 minutes). Add a thin layer of the grated hard cheese to top and salt & pepper to taste. Move to oven and finish cooking uncovered at 350 deg for 30 minutes, or until the top just begins to turn golden. Let cool for 10 minutes and serve!