kelly said

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14 March 2006

Garden Vegetable Frittata (Foster's Market)

This tasty Frittata can be made up to 2 hours in advance. Serves 6


1 Tbsp each olive oil and butter
3 small red potatoes, cut into 1/4-in.-thick slices
1 small red onion, thinly sliced
1 small zucchini, cut into 1/4-in. thick rounds
1 small red bell pepper, diced
1 cup firmly packed fresh baby spinach leaves, washed
1 cup shredded Gruyere or sharp cheddar cheese
1 tsp salt
1/2 tsp black pepper
10 large eggs, lightly beaten
1/4 cup cream cheese, small pieces
1 Tbsp chopped fresh rosemary


1. Preheat oven to 400 degrees F. In 12-in. ovenproof, nonstick skillet, heat oil and butter over medium-high heat. Add potatoes and onion; cook, stirring occasionally, 10 to 12 minutes, until lightly brown and crispy. Add zucchini and bell pepper; cook 3 to 4 minutes, until zucchini is lightly cooked. Add spinach; cook 1 minute, until wilted.

2. In bowl, whisk Gruyere, salt, pepper and eggs; pour over vegetables in skillet. Remove skillet from heat. Gently shake skillet to move eggs through vegetable mixture. Scatter cream cheese over egg-vegetable mixture. Top with rosemary. Place skillet in oven.

3. Bake 18 to 20 minutes, just until eggs are set. Remove from oven. Cut into 6 wedges. Serve immediately or let cool to room temperature.