It’s the last days of summer around here. We had a late start to summer this year and the gardens are just now starting to really produce well. My little garden is probably about a month behind where it would normally be at this time of year. I’m trying to celebrate the produce that is finally littering my counter tops, though, and be happy about what I can do with it
I like vegetable omelets. However, I stink at making omelets. Making them is just not in my skill set and I’m thinking that life is just too short to make it an issue at this point. Kind of like making pie crusts. I am definitely not gifted in that arena either. I will admit, though, that I am almost ready to put ‘learn to make a great pie crust’ on my bucket list.
Be those things as they may, I have discovered that I can make frittatas. A frittata is mostly like an omelet except without the fuss of that folding over thing that you do with omelets. Just like an omelet, a frittata is cooked on the stove top, however it is finished under a broiler which gives it a lovely golden top.
I like to make frittatas in a 12-inch cast iron skillet. Any skillet will work, just as long as it can be put under a broiler.
As for ingredients, the sky is pretty much the limit. Whatever you like in an omelet will work in a frittata. For me, I like tomatoes, green peppers, onions, mushrooms, and gouda cheese. Funny–a Dutch cheese with an Italian egg dish. Tastes dang good. Since I am so fond of smokey flavors in my foods and I didn’t have any smokey gouda, I used smoked paprika to add some flavor depth. It is such a great spice.
The following recipe will easily feed four adults, maybe more, depending on appetites. Toss in some diced ham or try vegetables other than the ones I used and experiment with different cheeses. Have fun with this.
Note: The number 1 thing that is necessary for this dish is to prep everything before you start cooking. A frittata moves fairly quickly and there will not be any time to stop and chop or grate or mix.
End of Summer Vegetable Frittata
Recipe by Terri @ that’s some good cookin’
- 8 eggs (can use 4 whole eggs and then 4 additional egg whites), beaten
- 2 medium tomatoes, peeled, seeded, and medium diced
- 1 medium green pepper, medium diced
- 1 medium onion, medium diced
- 3 ounces (approximately) fresh mushrooms, sliced (I used crimini)
- 4 ounces shredded gouda cheese
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon pepper, or to taste
- 1/8 teaspoon smoked paprika plus more for sprinkling on the frittata after broiling
- 1 tablespoon olive oil
- 1 tablespoon butter
- Prep all vegetables and the mushrooms. Grate the cheese.
- Mix the beaten eggs with the salt, pepper, and paprika in a medium size bowl. Set aside.
- For the oven, place an oven rack 4 inches from broiler element. Allow the broiler to preheat while the frittata is being prepared.
- On the stove-top over medium high heat, heat the olive oil and butter in an oven-safe skillet.
- Add the mushrooms to the oil and butter and saute for about 2 minutes.
- Add the onions and saute for one minute more.
- Add the green peppers and tomatoes and saute until the onions and green pepper are crisp-tender.
- Lower the heat to medium. Stir in the egg mixture. As the edges begin to cook, run a rubber spatula around the edges of the pan, lifting the mixture to allow the uncooked egg mixture to flow underneath. Just as the edges start to set, sprinkle the cheese on top.
- Cook until the edges are set, but the middle is still loose. Put skillet in oven under broiler. Broil until the frittata is set and the top just begins to get golden in places.
- Remove from oven and sprinkle with additional smoked paprika. Slice frittata into wedges, and serve.