Recipe: Vegetable herb frittata
- 1 large red onion, finely chopped
- 2 scallions, both white and green parts, thinly sliced
- 4 garlic cloves, minced
- 1 yellow squash, cut lengthwise into ¼-inch slices
- 1 zucchini, cut lengthwise into ¼-inch slices
- 1 red bell pepper, chopped
- 1 orange bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 cups stale sourdough French bread in small cubes
- 1 cup thinly sliced red potato
- 12 large eggs
- ½ cup heavy cream
- 1 teaspoon sugar
- 1 tablespoon Lawry’s Seasoned Salt
- 2 teaspoons ground white pepper
- 8 ounces cream cheese, cut into small pieces
- 1½ cups grated Gruyère or Asiago cheese (or one 12-ounce bag grated four-cheese blend)
- ½ cup crumbled goat cheese
- 1 cup julienned raw spinach
- 2 tablespoons julienned fresh basil
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh cilantro
- ½ teaspoon Tabasco sauce
1 Preheat the oven to 350°F. Spray the bottom and sides of a 10-inch springform pan with nonstick spray.
2 In a large bowl, combine all the vegetables, cubed bread, and potato slices.
3 In a medium bowl, whisk together the eggs, cream, sugar, seasoned salt, pepper, cheeses, spinach, herbs, and Tabasco.
4 Pour the egg mixture into the vegetable mixture and stir to combine.
5 Pour the mixture into the pan and place the pan on a tinfoil-covered baking sheet (this will keep the oven clean).
6 Bake for about 1 hour. Cover the top with foil and bake for 30 minutes more. When done, the frittata should puff up like a cake and be golden brown.
7 Let the frittata cool for a few minutes before slicing. The frittata can be served hot, at room temperature, or even cold.
BUY THIS BOOK
From Lulu Powers Food to Flowers by Lulu Powers. Published by Harper Collins. Copyright 2010 by Lulu Powers. All rights reserved. Reprinted by permission of Harper Collins.