Skip to main content

Vegetable Frittata

Serve with a balsamic reduction
This is the kind of recipe that you can use whatever kind of vegetables you have sitting around waiting to be used. It's a very loose recipe. The amounts are not exact as it depends on what you have and want to get rid of ;-)

Vegetable Frittata

2 carrots, shredded
1 small zucchini, shredded
1 potato, shredded
2 c spinach or chard shredded
1 c tomato, diced
2 green onion or 1 shallot chopped
1/2 c cheese, shredded (Fontina, Gruyere, or White Cheddar)
fresh herbs (basil, parsley, tarragon, or oregano, dill)
Ancho, Smokey Paprika
9-10 eggs

Grease a 10 inch pie plate (you can even use a 9"). Combine all the vegetable ingredients in a bowl (I usually just grate the vege right into the bowl). Add herbs, salt/pepper, Ancho, smokey paprika, and nutmeg. Gently stir to combine. In a separate bowl, whisk 9 of the eggs together. Add the eggs to the vegetables and gently stir.  You might need to add that extra egg at this point. The mixture should look moistened by the eggs with a little extra. Pour into pie plate. Bake at 400 for 45 minutes or until slightly browned, puffy and set. Let rest for 5-10 minutes before serving.
Grate the ingredients in a bowl
Gently Stir
Whisk the eggs
Combine and place in greased pie dish - BAKE
This is such a flexible recipe. I didn't have zucchini this time around but I had some bok choy so I used that. You can even Feta or goat cheese. I'm sure that mozzarella would work or even a little ricotta. This is a fabulous recipe for when you have all those vegetables at the end of the summer and don't know what to do with them. This time I had some corn on the cob lying around and removed the corn from the cob and threw that in.

I usually use the same bowl and know when almost reached the top, I have enough vegetables. The balsamic reduction also adds a nice flavor. There's no need to buy balsamic reduction. Buy some cheapish balsamic (no good stuff required here) and cook until reduced. You will need to use good ventilation as the smell while it is reducing is quite strong. Let cool and pour into a squeeze bottle - genius!


Popular posts from this blog

Cinnamon Star Bread

I was very perplexed by this recipe. I could not figure out by the directions how it got into this shape. I understood the twisting part but then was at a loss. The website didn't have a video or pictures - was I just being dense? Well once I cut the dough into the 16 pieces and twisted - DUH - it was a little clearer. I decided to include pictures for those of you that need a visual.

Cinnamon Star Bread (Adapted from King Arthur Flour)

3/4 c warm milk (100-110 degrees)
2T sugar
2 t yeast
4T butter
2 c flour
1 t salt
1/3 c instant mashed potato flakes*
1 t vanilla

1 lg egg, beaten
1/3 c sugar
2T cinnamon

Combine milk, sugar, and yeast in a small measuring cup. Mix well and set aside. Place butter, flour, salt, instant mashed potatoes and vanilla in a large bowl. After yeast is bubbly add to dry ingredients. Mix with dough hook until dough is smooth and soft. (Or mix by hand and then knead by hand until smooth and soft). Place in a greased bowl and let sit for 1 hour or un…

Burnt Cinnamon Simple Syrup

The NY Times Magazine section did a piece on cocktails about two weeks ago and one was calling me-Rhum Agricole Daiquiri. What attracted me here (well besides the cocktail aspect) was the Burnt Cinnamon Simple Syrup. It was easy enough to make, as are most simple syrups, but it was the potential uses.  I started thinking not only daiquiris but why not with Applejack? Apples, burnt cinnamon sounds like a winner to me. Or how about a nice hot cider, with a little rum, and the simple syrup (Guess I'll have to wait until the fall for the cider). On the non-alcohol side-why not use it to moisten a sponge cake - wouldn't that give it an interesting flavor? Or what about a burnt cinnamon ice cream?

Now first for the burning of the cinnamon - it felt a little like I was doing a cleanse to ward off evil spirits. I think that is usually done with sage but if cinnamon works too - so be it. The recipe recommended using a small creme brulee torch to burn the cinnamon sticks - like you do. …

It's Better With Butter

Why would you want to make your own butter? Because it tastes better! And it's easy. All you need it heavy cream, salt, and a mixer-although you can get away without using the mixer. If you are using a mixer, you will need to cover it with plastic wrap, unless you're really into cleaning up splatter. Pour heavy cream into your mixer. It doesn't have to be fresh. It can be close to its expiration date. This time I used 3 cups because I had an open container and an unopened one.
You just whip it for about 10-15 minutes on high. It first looks like whipped cream, then starts to deflate a bit, then starts to get a yellowish hue, until finally you hear a clunk clunk noise and you know you have separated the butter from the buttermilk (boy was that a run on sentence or what?). By this time the plastic wrap is so covered in splatter you can't see into the bowl any longer.

From 3 cups of cream you end up with about 1 1/2 cups of buttermilk. Strain the butt…