RECIPE: Summer Veggie Frittata

Summer Veggie Frittata by: Candace (serves 4 people)

Ingredients:

• eggs (6)
• milk (1/4 cup or 4 tablespoons)
• kale (2-3 stalks, de-stemmed and chopped)
• cherry tomato (6 sliced in half)
• scallions (2-3 chopped, separate the white part of the scallion from the green)
• basil (6-8 leaves chopped)
• onion (1/4 of a bulb sliced)
• garlic (1-2 cloves diced)
• green beans (6-8 or a handful chopped)
• olive oil (or oil of your choice)
• salt (to taste)
• pepper (to taste)

Directions:
This is the one pan method. Use an oven-safe, stove top pan, like a cast iron pan.  (I will provide notes for folks who do not have a pan that can go into the oven in italics.)

Preheat the oven to 425 degrees.

In a medium mixing bowl combine the eggs, milk, salt and pepper and whisk together until well blended.  Set aside.

One Pan Method: In a cast iron pan over medium heat add a splash of olive oil and allow to heat. When the oil becomes more viscous or runny it's ready.  Add chopped garlic to the pan and sauté for up to a minute. Add both the chopped onions and whites of the scallions; sauté for about a minute then add kale and green beans to the pan to sauté for a couple minutes.

Give the pan a little shake to evenly distribute the contents across the pan.  Then pour in the egg mixture, plop the halved tomatoes across the pan evenly then sprinkle the green scallions and basil across the pan (keep some basil and green scallions aside for garnish later). Take a fork and make sure the basil is submerged into the eggs.

Leave this undisturbed on the stovetop for up to a couple of minutes until the edges begin to lightly solidify.  Then mindfully place the entire pan into the oven and allow it to bake for up to 15 minutes (keep an eye on it during this time).  Remove the frittata when the eggs are fluffy/puffed and the center has a slight movement when you give the pan and gentle shimmy.  Allow it to cool on a rack then garnish with basil and green scallions.  Feel free to serve with some cheddar cheese or hot sauce if that's to your liking.

NOTE:  If you are unable to use the one pan method here's an alternative below in italics.

In a pan over medium heat add a splash of olive oil and allow to heat. When the oil becomes more viscous or runny it's ready.  Add chopped garlic to the pan and sauté for up to a minute. Add both the chopped onions and whites of the scallions; sauté for about a minute then add kale and green beans to the pan to sauté for a couple minutes. 

Add the halved tomatoes to the pan evenly along with the green scallions and basil; quickly sauté for at most a minute.  (Keep some of the basil and green scallions aside for garnish later.)

In a buttered/sprayed casserole dish pour the egg mixture and fold in the sautéed veggie mixture.  Mindfully place the casserole dish into the oven and allow it to bake for up to 20 - 25 minutes (keep an eye on it during this time).  

Remove the frittata when the eggs are fluffy/puffed and the center has a slight movement when you give the pan and gentle shimmy.  Allow it to cool on a rack then garnish with basil and green scallions.  Feel free to serve with some cheddar cheese or hot sauce if that's to your liking.


ENJOY!!