ELC #26-Vegetable Fritatta with Cheese

ELC #26-Vegetable Fritatta with Cheese


Happy Friday Minnesota. Hard to believe it’s the last one in August already! Just a quick post today, the kitchen partner and I have a full weekend planned–some hiking, some cooking, and a stop at the State Fair on Sunday. You can bet that we’ll be using Heavy Table’s State Fair Food Tour to find the best things on the menu.


When weekends get busy for us, we almost always turn to breakfast food. Even if it’s 9 PM. I could eat pancakes at any hour of the day. Egg dishes are quick to prepare, the ingredients are always in our refrigerator, both affordable and local. Check out this beautiful frittata the kitchen partner made this week (adapted from BH&G New CookBook with fresh sweet corn, tomatoes from the garden and lots of co-jack cheese. Gorgeous.

Vegetable Fritatta with Cheese

Ingredients 

7 eggs Larry Schultz Organics, Owatonna, MN
1 Tbsp. fresh basil Homegrown
2 Tbsp. sunflower oil Smude’s Sunflower Oil, Pierz, MN
1 C. fresh corn kernels Axdahl’s Garden Farm, Stillwater, MN
1/2 C. chopped zucchini Homegrown
1/2 C. chopped green onions w/tops Homegrown
1/2 C. chopped tomatoes Homegrown
3/4 C. shredded co-jack cheese Pasture Pride Cheese, Cashton, WI

Instructions
1. Crack eggs into a medium mixing bowl, add basil and beat eggs for 30 seconds.
2. Heat oil in a broiler-proof skillet over medium heat. Add vegetables and cook until tender (3-5 minutes). Spread vegetables into an even layer over skillet and pour the egg mixture over. Reduce heat and allow to cook until edges of eggs are set (about 5 minutes). While cooking, lift edges away from pan and allow uncooked eggs to run underneath. Do not scramble.
3. When eggs are mostly set, place under broiler and broil for 2-3 minutes or until eggs in the middle are set. Sprinkle with cheese and place under broiler for 1-2 minutes more, or until cheese is melted and bubbly.

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