© Victoria Pearson
- 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.
Make Ahead The frittata can be refrigerated overnight. Bring to room temperature before serving.