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Rec: Vegetable Frittata from Sarah Leah Chase (Co-author of Silver Palate GT)

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6260 posts
Joined: Dec 10, 2005


Posted to Thread #4131 at 10:44 am on Oct 26, 2006

I have made this a few times and really enjoy it. Yesterday I added some basil to the mix. I added my notes at the end. Very easy recipe with a lovely presentation!



Vegetable Frittata

"This spectacular vegetable frittata is more dramatic than most because it is baked in a springform pan for added height and richness. It is equally delicious hot, room temp or cold"

3 Tbspn olive Oil
1 Spanish Onion, thinly sliced
3 Cloves Garlic, minced
3 medium summer squash, sliced 1/4 inch thick (rounds)
3 medium zucchini, sliced 1/4 inch thick (Rounds)
1 red pepper. cut into 1/4 inch wide strips
1 yellow pepper, cut into 1/4 inch wide strips
1 green pepper, cut into 1/4 inch wide strips
8 oz sliced mushrooms
6 eggs
1/4 cup heavy cream
2 tspn salt
2 tspn pepper
2 cups stale french bread cubes (1/2 inch pieces)
8 oz cream cheese, crumbled into small pieces
2 cups grated swiss

- Preheat oven to 350. Grease bottom and sides of 10 inch springform.

- Heat oil in large pot. Add all vegies until crisp tender (15-25 min)

- In large bowl, mix eggs, cream, S&P. Add cream cheese, bread and swiss.

- Add sauteed vegies to egg mixture. mix well. Pour into pan and pack tightly.

- Place pan on baking sheet to catch any drippings. Bake until firm to the touch, approx 1 hour. Cover with foil if getting too brown.

Barb's notes:
Recipe is extremelly forgiving. I have used a variety of different cheeses, depending on what I happen to have in the fridge. Same with the vegies. I have also added fresh basil in the past. Important to note how the vegies are really kept in large strips/pieces vs. Chopped finely...
What I enjoy most is that you can make it in stages, the vegies the night before, followed by the egg mixture/cooking the following morning. (I reheat the vegies in the micro, prior to adding to the eggs.....Not too hot, though, you don't want to scramble the eggs) The shrooms tend to give off alot of liquid. If not absorbed, I drain the vegies in a colander. I also dry out the bread in the oven the night before to add more texture/depth. I also use a 9 inch springform, vs. 10 inch...'cause that is what I own!

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