Recipe

Garden Frittata Recipe

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Ingredients

2 tsps snipped chives
1/4 c milk
3 baby zucchini with blossoms, squash cut into 1/2-inch pieces, blossoms quartered lengthwise
3 baby pattypan squash, cut into 1/2-inch pieces
2 garlic cloves, minced
6 oz sorrel, stems discarded & leaves sliced
4 scallions, white & light green parts only, thinly sliced
1/4 c fresh or thawed frozen petite peas
3 tbsps extra-virgin olive oil
1/2 lb fava beans, shelled (about 1/2 c)
Salt & freshly ground pepper
8 large eggs

Directions

Step #1 Blanch the shelled favas in boiling water for 1 min.
Step #2 Drain, then rinse in cold water to stop the cooking; drain again.
Step #3 Pinch the favas out of their skins.
Step #4 Preheat the oven to 350°.
Step #5 In an ovenproof skillet, heat 2 tbsps of the olive oil over moderate heat.
Step #6 Add the favas, garlic, squash & zucchini; season this with salt & pepper.
Step #7 Cook until just softened, 3 mins.
Step #8 Transfer to a plate.
Step #9 In a medium bowl, beat the eggs with the milk; season this with salt & pepper.
Step #10 In the same skillet, heat the remaining 1 tbsp of olive oil over moderately high heat.
Step #11 Pour in the eggs, sorrel, peas, then stir in the the cooked vegetables, scallions & chives; season this with salt & pepper.
Step #12 Cook the frittata over moderate heat until the edge is set, 2 mins.
Step #13 Transfer the skillet to the oven & cook for 25 mins, or until the frittata is set in the center & browned on top.
Step #14 Serve hot or at about room temp.
Step #15 Make Ahead: The frittata can be put in the fridged overnight.
Step #16 Bring to about room temp before serving.
Enjoy the Garden Frittata recipe