Easy baked frittata method - use up those CSA vegetables!
My fridge is choked with peppers (hot and sweet), arugula, yellow summer squash, and various other bits and bobs of veg from the Sol Flower Farm vegetable CSA.
One great way to use them up is to make a frittata. This easy baked method can accommodate any variety of seasonal vegetables you have on hand - you don’t need a recipe (and I’m a serious slave to recipes, so that’s a bold claim I’m making.)
It takes nearly a dozen eggs to make an 8x8 frittata, so do be sure you have enough on hand before you start.
The template below can be modified for any combination of fillings. My basic equation looks like this: 
10 eggs + splash full-fat dairy + sauteed veg + a few grates of a hard cheese (Parmesean, Gruyere, etc)
*The dairy makes the final product a bit creamier, but is not required - just leave it out if you don’t consume dairy. Same is true for the cheese.
Basic Method
1. Preheat oven to 350 and butter a glass or Pyrex baking dish, any shape, at least 8x8.
2. Cut the veg into fairly small dice and sautee in your fat of choice over medium heat until soft. Your vegetables could be as simple as onion+peppers, or onion+squash, or squash+tomatoes. I used the following, and added them to the pan in the order below:
1/2 onion
2-3 medium sized peppers of various degrees of hotness
1 medium-large yellow summer squash, diced fairly small
2 cups of arugula, washed and long stems removed, roughly chopped 
1 diced tomato
If you are using tomatoes, add them last and let the liquid cook off a bit. The final vegetable mixture should be fairly dry.
3. Crack the eggs into a large bowl, add your splash of dairy if using (I use half and half or heavy cream), salt and pepper generously. Whisk just enough to distribute the yolks and whites. If you have some parsley around, chop it and toss it in.
4. Pour the vegetables in, withholding any liquid in the pan, and stir them into the eggs. 
5. Grate the cheese into the mixture and stir.
6. Pour into the prepared pan and bake in the middle of the oven until the center is set, about 35-45 min.

Frittata keeps beautifully for a few days in the fridge, and is lovely any time of day.
Other great additions to this recipe:
Your favorite hot sauce
Sliced and sauteed scallions, leeks, or shallots
Sliced and sauteed chard or kale
Sauteed ground meat or sausage removed from the casing
Feta, ricotta and other soft white cheeses (instead of the hard yellow)
Many more ideas and specific recipes here on Epicurious.

Easy baked frittata method - use up those CSA vegetables!

My fridge is choked with peppers (hot and sweet), arugula, yellow summer squash, and various other bits and bobs of veg from the Sol Flower Farm vegetable CSA.

One great way to use them up is to make a frittata. This easy baked method can accommodate any variety of seasonal vegetables you have on hand - you don’t need a recipe (and I’m a serious slave to recipes, so that’s a bold claim I’m making.)

It takes nearly a dozen eggs to make an 8x8 frittata, so do be sure you have enough on hand before you start.

The template below can be modified for any combination of fillings. My basic equation looks like this: 

10 eggs + splash full-fat dairy + sauteed veg + a few grates of a hard cheese (Parmesean, Gruyere, etc)

*The dairy makes the final product a bit creamier, but is not required - just leave it out if you don’t consume dairy. Same is true for the cheese.

Basic Method

1. Preheat oven to 350 and butter a glass or Pyrex baking dish, any shape, at least 8x8.

2. Cut the veg into fairly small dice and sautee in your fat of choice over medium heat until soft. Your vegetables could be as simple as onion+peppers, or onion+squash, or squash+tomatoes. I used the following, and added them to the pan in the order below:

  • 1/2 onion
  • 2-3 medium sized peppers of various degrees of hotness
  • 1 medium-large yellow summer squash, diced fairly small
  • 2 cups of arugula, washed and long stems removed, roughly chopped 
  • 1 diced tomato

If you are using tomatoes, add them last and let the liquid cook off a bit. The final vegetable mixture should be fairly dry.

3. Crack the eggs into a large bowl, add your splash of dairy if using (I use half and half or heavy cream), salt and pepper generously. Whisk just enough to distribute the yolks and whites. If you have some parsley around, chop it and toss it in.

4. Pour the vegetables in, withholding any liquid in the pan, and stir them into the eggs. 

5. Grate the cheese into the mixture and stir.

6. Pour into the prepared pan and bake in the middle of the oven until the center is set, about 35-45 min.

Frittata keeps beautifully for a few days in the fridge, and is lovely any time of day.

Other great additions to this recipe:

  • Your favorite hot sauce
  • Sliced and sauteed scallions, leeks, or shallots
  • Sliced and sauteed chard or kale
  • Sauteed ground meat or sausage removed from the casing
  • Feta, ricotta and other soft white cheeses (instead of the hard yellow)

Many more ideas and specific recipes here on Epicurious.

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  1. thedailypaleo posted this