Vegetables for Breakfast
At Simington Gardens, we are always trying to find new ways to use vegetables. More likely, we are trying to find ways to use more vegetables in a recipe that already has a lot of vegetables in it. We think this easy frittata recipe does a good job of this. It also lends itself to adding even more vegetables as the seasons go on. Use this as a base and add fresh tomatoes, peppers, peas or corn. The following is a spring version.
Makes four individual or one large
Materials: Four small cast iron pans, number threes were used in the recipe. A large skillet works as well, just make sure it is oven safe.
2 Cups shredded zucchini
4 scallions, chopped small
1-2 stalks green garlic with green parts, chopped very small
1/4 cup chopped parsley
Salt and pepper to taste, around 1/4 tsp each.
1/4 tsp. red pepper flakes (optional)
8 farm fresh eggs, beaten. Keep separate if making individual frittata. Each one will have two eggs and it is much easier to beat two at a time and pour in the pans.
Oil for pans, at least a few Tbs. Coconut oil was used in the recipe.
Grate zucchini with a box grater. Chop, parsley, onion and garlic fine and place in a medium sized bowl. Add grated zucchini and mix well. Season with salt, pepper and pepper flakes if using. Adjust seasonings to your liking.
Heat oil in pans. Make sure there is enough to really coat the bottom of the pans. The test recipe used about a tablespoon for each pan. Turn oven on to broil.
The pans are ready when water dropped in sizzles right away. When this happens, spread the vegetable mixture in the bottoms of the pans or pans. Flatten it out with a spatula or bottom of a jar. Cook till without agitating till the vegetables begin to get translucent and the onion and garlic smell should fill the kitchen. This happens pretty fast, maybe three or four minutes.
While this is happening, beat the eggs, two at a time if using small pans, and pour over vegetable mixture. Cook till eggs bubble and the edges look a bit dry. When this happens remove pans from stove and place on the top shelf of oven set to broil. Broil just till tops puff and turn a golden color. The edges will begin to pull away from the sides of the pan. Depending on oven, this happens quite fast, just a few minutes so keep an eye on them.
Remove from oven and cool a few minutes, the edges will pull away from sides of pan a bit more. Loosen the sids with spatula and invert frittatas onto serving plates. Top with fresh greens such as our field greens mix or arugula. We served ours with a parsley hazelnut pesto. Check out your local Farmer’s Market for other toppings, such as herbed goat cheese, pestos or roasted red pepper dips.