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In Season at the Farmers Market: Tuscan Frittata

Tuscan Frittata

Recipe and post courtesy of Miranda Jade– GlutenFreeHelp.info

I love spending time at my local farmer’s market. Being able to get fresh ingredients makes all the difference in the flavor of my food. This is a fun recipe that I like making on a lazy Sunday for brunch but it can be made for really any meal.

Yield: 1 medium Frittata with 4 small slices

 Ingredients:

  • Walnut oil or coconut oil – other kind will do fine
  • ¾ cup Zucchini shredded and let sit to “sweat and drain”- pat dry
  • 4 small or one large red pepper sliced thin
  • 6 Ripe small cherry tomatoes – sliced into rounds not chopped
  • 1-1/2 tsp. chopped fresh rosemary
  • 2 Large grade a room temp eggs
  • 5-6 Round slices hormone free salami sliced paper thin
  • 1 Spring fresh rosemary for garnish as well as inside tart
  • 3 Tablespoons cream or half and half (optional)
  • 1/16 teaspoon salt
  • Two pinches fresh cracked white pepper
  • Addtl. Salt and pepper to taste
  • Oven safe skillet or pan
  • Optional: cheese of choice

 

Directions: 

  • Preheat oven 375 °
  • Place approx. 2Tbl oil in pan and heat high on stove.
  • Add peppers and tomatoes and turn down heat.
  • Stir until golden and soft.
  • Add rosemary.
  • Remove items in pan and set aside.
  • Add all the shredded zucchini to same oily  pan and spread evenly – turn heat up and let cook on medium.
  • Watch so as not to burn them but have them get cooked and golden on bottom from oil and juices from previous veggies (around 8 minutes).
  • Take the edges and scoot the outer mixture toward the middle making a round Tart and even in height.
  • Top with your mixture of peppers, tomatoes and rosemary.
  • Let cook a bit longer until veggies seem softened and no longer raw.
  • Add sliced salami to the top.
  • Whisk your eggs (and cream if you want to add some), salt and pepper.
  • Pour egg mixture slowly to center of your tart.
  • Allow egg to permeate the veggies.
  • Some will try and seep out of sides – use spatula to tuck back under.
  • Reduce heat until it start to firm on bottom and continues to cook the veggies (you can add more salami to the top too).
  • Place in center of rack of your preheated oven for about 6-7 minutes.
  • You may add shredded or thin slices of cheese at this stage.
  • Keep an eye on it. You want it to firm up yet remain moist.
  • Do not to overlook.
  • Take out and gently transfer to a dish or platter.
  • Add your garnish of fresh rosemary and allow the oils from your pan to transfer (Italians love oil and so do I!)

Enjoy with a salad, as an appetizer with small slices, for breakfast as-is or any way your heart desires.

Note: be sure your pan or skillet is oven safe.

 

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