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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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~ One of the items for brunch tomorrow~ Ingredients:
1/2 pound fava beans,shelled |
3 tablespoons extra virgin olive oil |
2 garlic cloves,minced |
3 baby pattypan squash,cut into 1/2 inch pieces |
3 baby zucchini with blossoms squash,cut into 1/2 inch pieced,blossoms quartered lengthwise |
salt and freshly ground pepper |
8 large fresh eggs |
1/4 cup milk |
6 ounces sorrel,stems discarded and leaves chopped |
1/4 cup fresh petite peas |
4 scallions,white and light green parts only,thinly sliced |
2 teaspoons chives,snipped |
Directions:
1. Blanch the shelled favas in boiling water for 1 minute.
2. Drain,then rinse in cold water to stop the cooking,drain again.
3. Pinch the favas out of their skins.
4. Preheat oven to 350 .
5. In oven proof skillet,heat 2 tablespoons olive oil.
6. Add the favas,garlic,squash and zucchini,season with salt and pepper.
7. Cook until just softened,3 minutes.
8. Place on platter.
9. In bowl beat the eggs with the milk,season with salt and pepper.
10. In same skillet,heat the remaining 1 tablespoon olive oil,over moderately high heat..
11. Pour in the eggs,then stir in the cooked vegetables,sorrel,peas,scallions and chive,season with salt and pepper.
12. Cook the frittata over moderate heat until the edge is set.,2 minutes.
13. Transfer the skillet to the oven and cook for 25 minutes,or until the frittata is set in the center and browned on top.
14. ~Serve hot or at room temperature~
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