Summer Vegetable Frittata |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Gourmet. July 2004. Ingredients:
6 large eggs |
6 large fresh basil leaves, chopped |
1 tablespoon chopped fresh parsley |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1 ounce prosciutto, finely chopped |
1 tablespoon olive oil |
1 lb medium zucchini, halved lengthwise and cut crosswise into 1/4-inch-thick slices |
5 medium swiss chard leaves, stems discarded and leaves finely chopped (1 1/2 cups) |
12 scallions, trimmed and finely chopped |
5 squash blossoms |
2 ounces finely grated parmigiano-reggiano cheese (1 cup) |
Directions:
1. Preheat broiler.
2. Whisk together eggs, basil, parsley, salt, and pepper in a bowl.
3. Cook prosciutto in oil in a 12-inch ovenproof nonstick skillet over moderate heat, stirring, until edges begin to crisp, about 2 minutes.
4. Add zucchini and chard and cook, covered, stirring occasionally, until vegetables are just tender, about 8 minutes.
5. Add scallions and zucchini blossoms and cook, uncovered, stirring occasionally, until just wilted, 1 to 2 minutes.
6. Pour egg mixture into skillet and cook, lifting up cooked egg around edge using a spatula to let as much raw egg as possible flow underneath, until edge is set, about 2 minutes (top and center will still be very loose).
7. Sprinkle cheese evenly over top.
8. Broil frittata about 6 inches from heat until set, slightly puffed, and golden, 2 to 2 1/2 minutes.
9. Cool frittata 5 minutes, then loosen edge with a clean spatula and slide onto a large plate. Cut into wedges.
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