Saturday, July 10, 2010
What I do when I can't sleep...
4:55 AM | 
Posted by
Jessica |
So, last night I kept tossing and turning in bed and was laying there wide awake at 12:30 am when I decided to just get up and do something productive. I have vegetables galore in my fridge waiting to be prepared into some delicious dish before their demise and what better way to tire myself out. Also, my grandmother has been sick and unable to cook for herself and my grandfather so I decided to make something I could easily transport to the store and send with my mother for them.
You can prepare this fritatta using almost any vegetables you have on hand, these just happen to be the ones that needed the most attention in my fridge.
7 eggs
1/4 cup milk
2 medium red potatoes, washed & diced
3 small summer squash, washed, quartered & sliced
1 large bunch greens, washed, and chopped (I used beet greens, but other choices could be kale, Swiss chard, or spinach)
1 cup sharp cheese (Such as Asiago or Toma Celena)
Olive oil
Tuscan Sea Salt or salt and pepper
chopped chives, or parsley, or scallions
In a large cast iron skillet heat olive oil until very hot. Add the diced potatoes and brown for about 10 minutes, stirring every few minutes. Add summer squash and saute uncovered for about 5 minutes. Spread the potato/squash mixture over the bottom of the pan evenly and place greens on top. Cover and cook approximately 10 minutes. Uncover, and stir vegetables together and continue cooking until greens are tender and liquid has evaporated. Season with salt and pepper. In a large bowl beat eggs, milk, herbs, a pinch of salt, and the cheese together until combined. With the heat on high, pour the egg mixture over the vegetable mixture in the cast iron pan. If you don't have a cast iron pan you can just transfer the vegetables to a glass baking dish, pour egg mixture over, and bake at 350 for about 45 minutes. If you are using the cast iron pan, continue to cook the fritatta on medium-high heat until you can easily pull the side of the fritatta away from the pan, about 15 minutes. Broil on high for about 10 minutes until browned and bubbly. Enjoy!
You can prepare this fritatta using almost any vegetables you have on hand, these just happen to be the ones that needed the most attention in my fridge.
7 eggs
1/4 cup milk
2 medium red potatoes, washed & diced
3 small summer squash, washed, quartered & sliced
1 large bunch greens, washed, and chopped (I used beet greens, but other choices could be kale, Swiss chard, or spinach)
1 cup sharp cheese (Such as Asiago or Toma Celena)
Olive oil
Tuscan Sea Salt or salt and pepper
chopped chives, or parsley, or scallions
In a large cast iron skillet heat olive oil until very hot. Add the diced potatoes and brown for about 10 minutes, stirring every few minutes. Add summer squash and saute uncovered for about 5 minutes. Spread the potato/squash mixture over the bottom of the pan evenly and place greens on top. Cover and cook approximately 10 minutes. Uncover, and stir vegetables together and continue cooking until greens are tender and liquid has evaporated. Season with salt and pepper. In a large bowl beat eggs, milk, herbs, a pinch of salt, and the cheese together until combined. With the heat on high, pour the egg mixture over the vegetable mixture in the cast iron pan. If you don't have a cast iron pan you can just transfer the vegetables to a glass baking dish, pour egg mixture over, and bake at 350 for about 45 minutes. If you are using the cast iron pan, continue to cook the fritatta on medium-high heat until you can easily pull the side of the fritatta away from the pan, about 15 minutes. Broil on high for about 10 minutes until browned and bubbly. Enjoy!
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About Me
- Jessica
- With a degree in Restaurant Managment and Nutrition and a background in and love of the culinary arts, Jess is able to whip up delicious yet nutritious meals. She gardens extensively and uses what she grows to feed her family not only during the summer and fall but throughout the winter and spring by preserving and freezing the fresh produce. She is committed to growing, buying, and eating as much local food as possible. She started this blog to spread information about eating locally and its benefits. She also wanted to have a forum to share the recipes she uses and the stories she writes. She would love the opportunity to be able to share this knowledge to increase the amount of people using local and organic products.
The fruits of our labor
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