The Evergreen Frittata
Recipes and photos excerpted from The Minimalist Kitchen
by Melissa Coleman. Copyright © 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.
Summer Sautéed Vegetables 2 teaspoons olive oil
¾ cup diced zucchini ¾ cup chopped red bell pepper ½ cup sliced sweet onion Heaping ¼ teaspoon kosher salt
8 large eggs
¼ cup whole milk 2 tablespoons chopped fresh basil ¼ teaspoon kosher salt A couple cracks of pepper
Scant ¼ cup feta 4 thinly sliced grape tomatoes
Preheat the oven to 350°F.
Make the sautéed vegetables. Heat a 10-inch cast-iron skillet over medium. Once the pan is warm, add the oil, zucchini, bell pepper, onion, and salt. Sauté for about 7 minutes or until the vegetables are tender, stirring occasionally. Taste and add more salt if necessary.
Meanwhile, make the base. In a medium bowl, whisk together all of the base ingredients until well combined. Pour the egg mixture into the pan over the sautéed vegetables, stirring gently to make sure the vegetables are evenly distributed. Top with the feta and tomato slices.
Place pan in the oven to finish, about 10 to 15 minutes or until set. Turn on the broiler, and allow the frittata to lightly brown under close watch.
Hands-on: 15 min. Total: 30 min. Yields: 4 to 6 servings For a quick morning prep, chop vegetables the night before and store in fridge.
If you like these recipes, then be sure to check out Melissa’s new book, The Minimalist Kitchen. You’ll find tempting ideas for every meal of the day. ($29.99; available at major booksellers)