Recipe: Vegetable herb frittata

Recipe: Vegetable herb frittata

Recipe: Vegetable herb frittata Author: Style At Home


Recipe: Vegetable herb frittata

I learned about frittatas when I was working for the famous Sarah Leah Chase, author of the best Nantucket cookbooks. That summer I was a counter girl who eagerly took in everything that was going on in the store. I loved working for her; she was like an artsy Julia Child. This is my own rendition of a frittata, inspired by the ones I used to sell at Que Sera Sarah. Three cheers for my dear friend Sarah Leah Chase!

  • 1 large red onion, finely chopped
  • 2 scallions, both white and green parts, thinly sliced
  • 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
  • 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

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.

Serves 10-12.

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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. 



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Recipe: Vegetable herb frittata