I adore frittatas. I’ve tried for years to make a decent omellette, but always manage to break them when flipping and have to resort to converting it into a scramble. But frittatas can pack in all the yummy goodness of an omellette, as well as that “wow” factor, without falling apart.
Another reason I love them? They can be done in a very healthy manner, yet still taste fabulous, by skipping the milk or cream and garnishing with just a small amount of cheese.
My vegetable frittata is just that…healthy, easy, and packed with flavor. Plus it provided me with the perfect solution for using up the last of the fresh vegetables I purchased at the Torrance Farmers Market last Saturday.
- 2 Tbsp. light butter
- 1 whole shallot, diced
- 2 cloves garlic, minced
- 2 roma tomatoes or 12 grape tomatoes
- 2 medium yellow squash, chopped
- 6 eggs
- Salt & pepper, to taste
- ¼ c. part skim mozzarella cheese
- 2 Tbsp. fresh parsley, chopped
- Place oven rack 4-6 inches from the broiler, and heat broiler on low.
- Use a fork to beat the eggs in a bowl, adding salt and pepper to taste.
- Heat an 8-inch cast iron skillet (or oven-safe skillet) over medium heat. Melt butter, add shallots and garlic, and cook until golden — about 2 to 3 minutes. Add the squash and cook another 2 minutes. Add tomatoes, cook another minute. Pour egg mixture over the vegetables, and cook until the eggs are almost set (3-4 minutes, until the sides are fully set,the top should still be a bit runny).
- Remove skillet from heat.
- Sprinkle cheese, and then parsley, on top of the frittata.
- Place the entire skillet in the oven and broil until the cheese is melted and the top and sides start turn slightly brown (about 2-1/2 minutes).
- Remote skillet from oven and allow to cool slightly before cutting the mixture into 6 slices.
- Serve warm.