A frittata is a quick and easy go-to dish for lunch or dinner, and can be served vegetarian or with meat, such as smoked ham or chicken. Chef Michael Bonacini uses a variety of autumn vegetables to give this frittata some fall flair.
8 whole eggs
¼ cup whole milk
¼ cup 35% cream
1 ¼ cups cheese (grated cheddar, goat, smoked gouda)
2 cups assorted harvest vegetables (blanched, grilled or roasted; such as, eggplant, zucchini, squash, leek onion, potatoes, etc.)
3 buds roasted garlic
1 tsp butter
1 heaped tbsp chopped soft herbs (basil, chive, chervil)
Salt and pepper to taste
1. In a clean bowl, crack the 8 eggs and whisk together the milk, cream, salt and pepper and place to one side.
2. Using a 8-inch non-stick pan over medium-high heat with a splash of olive oil, sauté the vegetables of choice (that have been cut into hazelnut size pieces) season with salt and pepper, add the chopped herbs, butter, and the egg mixture.
3. Turn the heat to a lower setting, gently moving the egg mixture so as to bring the cooked portion of the egg to the top. Gently stir for 2-3 minutes, sprinkle with your cheese of choice, and place frittata under a preheated broiler until the eggs are just cooked, cheese has melted and the frittata is tender to the touch. Remove from heat and allow to rest for 2 minutes.
4. You may turn the frittata out onto a serving platter or bowl, or serve directly from the pan. I prefer to serve it in a bowl, cut into 4-6 wedges and garnish each wedge with a thin slice of tomato and seedling greens. You can use any garnish of your choice.
Courtesy Michael Bonacini, www.oliverbonacini.com
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