Summer Harvest Frittata
- 6-8 fresh eggs (more eggs will result in a fluffier frittata)
- ¼ c. mixed fresh herbs roughly chopped (basil, cilantro, parsley)
- 1 T olive oil
- 1 bell pepper, chopped
- 1 medium summer squash, cut in half lengthwise, then cut in half again and sliced
- 4-5 small carrots, washed and sliced into coins
- 1 medium potato, washed and cut into ½ inch cubes
- salt and pepper to taste
- 1/8 tsp red pepper flakes (optional)
Preheat oven to 400°F. In a medium bowl, whisk together eggs, salt, pepper, red pepper flakes and fresh herbs. Set aside.
In a 8-9 inch oven safe, cast-iron skillet, heat olive oil over medium-high heat. Make sure you get the oil up all the sides using a brush or wax paper. Add the potato and carrots and sauté for about 10 minutes, until they begin to soften. Reduce heat to medium and add bell pepper and summer squash. Toss around and sauté another 8-10 minutes. If there is any water in the pan from the veggies, pour it off. Add the egg mixture to the skillet by pouring it over the top of the veggies and giving it a quick stir to combine. Cook over a medium-low heat for about 5 minutes until the eggs are just set and there isn’t a lot of liquid running around the pan. Place the skillet in the center of your preheated oven. Allow to bake for 13-15 minutes, until it is golden brown, well set and puffy. Remove from oven with mitts and let cool for several minutes. Cut into wedges and serve. If you end up with leftovers (somehow), this dish keeps well covered in the refrigerator for up to 3 days! Eat it again for your next meal!
Recipe courtesy of Tasty Yummies