The Ev­er­green Frittata

Milwaukee Health - - EAT WELL -

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

Base

8 large eggs

¼ cup whole milk 2 ta­ble­spoons chopped fresh basil ¼ tea­spoon kosher salt A cou­ple cracks of pep­per

Top­ping

Scant ¼ cup feta 4 thinly sliced grape toma­toes

•1•

Pre­heat the oven to 350°F.

•2•

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.

•3•

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.

•4•

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)

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