- SERVINGS: 4 to 6
Susie Tompkins Buell gathers the vegetables for this frittata from her garden, so her ingredients change regularly. Feel free to use whatever vegetables you like.
- 1/2 pound fava beans, shelled (about 1/2 cup)
- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 3 baby pattypan squash, cut into 1/2-inch pieces
- 3 baby zucchini with blossoms, squash cut into 1/2-inch pieces, blossoms quartered lengthwise
- Salt and freshly ground pepper
- 8 large eggs
- 1/4 cup milk
- 6 ounces sorrel, stems discarded and leaves chopped
- 1/4 cup fresh or thawed frozen petite peas
- 4 scallions, white and light green parts only, thinly sliced
- 2 teaspoons snipped chives
- 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.
- 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.
- 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.
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