Ingredients
- 1/2 Pound fava beans,shelled shopping list
- 3 Tablespoons extra virgin olive oil shopping list
- 2 garlic cloves,minced shopping list
- 3 Baby Pattypan squash,cut into 1/2 inch pieces shopping list
- 3 Baby zucchini with Blossoms squash,cut into 1/2 inch pieced,blossoms quartered lengthwise shopping list
- salt and Freshly ground pepper shopping list
- 8 Large Fresh eggs shopping list
- 1/4 Cup milk shopping list
- 6 Ounces Sorrel,stems discarded and leaves chopped shopping list
- 1/4 Cup Fresh Petite peas shopping list
- 4 scallions,white and light green parts only,thinly sliced shopping list
- 2 teaspoons chives,snipped shopping list
How to make it
- Blanch the shelled favas in boiling water for 1 minute.
- Drain,then rinse in cold water to stop the cooking,drain again.
- Pinch the favas out of their skins.
- Preheat oven to 350 .
- In oven proof skillet,heat 2 tablespoons olive oil.
- Add the favas,garlic,squash and zucchini,season with salt and pepper.
- Cook until just softened,3 minutes.
- Place on platter.
- In bowl beat the eggs with the milk,season with salt and pepper.
- In same skillet,heat the remaining 1 tablespoon olive oil,over moderately high heat..
- Pour in the eggs,then stir in the cooked vegetables,sorrel,peas,scallions and chive,season with salt and pepper.
- Cook the frittata over moderate heat until the edge is set.,2 minutes.
- Transfer the skillet to the oven and cook for 25 minutes,or until the frittata is set in the center and browned on top.
- Serve hot or at room temperature.
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