Garden Frittata

• HEALTHY
• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 1/2 pound fava beans, shelled (about 1/2 cup)
2. 3 tablespoons extra-virgin olive oil
3. 2 garlic cloves, minced
4. 3 baby pattypan squash, cut into 1/2-inch pieces
5. 3 baby zucchini with blossoms, squash cut into 1/2-inch pieces, blossoms quartered lengthwise
6. Salt and freshly ground pepper
7. 8 large eggs
8. 1/4 cup milk
9. 6 ounces sorrel, stems discarded and leaves chopped
10. 1/4 cup fresh or thawed frozen petite peas
11. 4 scallions, white and light green parts only, thinly sliced
12. 2 teaspoons snipped chives

1. Blanch the shelled favas in boiling water for 1 minute. Drain, then rinse in cold water to stop the cooking; drain again. Pinch the favas out of their skins.
2. Preheat the oven to 350°. In an ovenproof skillet, heat 2 tablespoons of the olive oil over moderate heat. Add the favas, garlic, squash and zucchini; season with salt and pepper. Cook until just softened, 3 minutes. Transfer to a plate.
3. In a medium bowl, beat the eggs with the milk; season with salt and pepper. In the same skillet, heat the remaining 1 tablespoon of olive oil over moderately high heat. Pour in the eggs, then stir in the cooked vegetables, sorrel, peas, scallions and chives; season with salt and pepper. Cook the frittata over moderate heat until the edge is set, 2 minutes. Transfer the skillet to the oven and cook for 25 minutes, or until the frittata is set in the center and browned on top. Serve hot or at room temperature.