Sunday, July 18, 2010

Summer Vegetable Frittata

IT'S VACATION TIME!!!! It's finally hit me that we will be in Maui very, very soon! Sunscreen and bathing suits are on the checklist...oh, and cleaning out the refrigerator too. I can't stand coming back from a trip to find soggy vegetables in the fridge. That's why this weekend I woke up with an idea of what to do with all of the farmer's market finds from this week. Seriously, this recipe can be made with any combination of vegetables, meat, cheese that you like. I had all of my favorite's on hand, along with a fresh log of goat cheese! So, if you're heading out of the house for a summer trip and need to get rid of those veggies, do yourself a favor and cook up a frittata. Super easy and delicious!

Cleaning out the fridge...
  • 8- large eggs, well beaten
  • 1-small bunch asparagus spears, tops trimmed. Cut into 2 inch long spears.
  • half pkg. button mushrooms, sliced
  • 3-scallions, sliced. Reserve 1 Tbsp. for garnish
  • 3-Tbsp. sun-dried tomatoes, oil-packed, chopped
  • 1-cup fresh baby spinach, washed & torn
  • 1/2-log goat cheese, crumbled
  • 2-Tbsp. olive oil
  • kosher salt & freshly ground pepper
  • 3-Tbsp. fresh Italian parsley, chopped for garnish
  • 1/2-cup shredded parmesan cheese for garnish

Pre-heat oven to 425 degrees. In a 10 inch OVEN PROOF saute pan, heat olive oil to medium. Add asparagus, mushrooms & scallions and toss until tender, about 3-5 minutes. Add sun-dried tomatoes and spinach and stir until heated through. Season well with salt and pepper. Pour beaten eggs into pan and cook for just a few minutes, gently lifting up edges for egg to set. Crumble goat cheese on top and using hot-pads, transfer to oven. Cook 8 minutes, or until eggs are set. Garnish with reserved chives, parsley and parmesan cheese. Cut into wedges and serve immediately or at room temperature.

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