Summer Frittata Recipes

SUMMER PISTO FRITTATA

Steps:

• Preheat the oven to 220°C/425°F/gas 7. Crack the eggs into a mixing bowl and add a pinch of sea salt and black pepper. Whisk together and put to one side.
• Add the peas, broad beans and a good pinch of salt to a pestle and mortar, then pick in the mint leaves and bash to a rough paste.
• Stir in the zest and juice of ½ a lemon, a good grating of Parmesan, 2 tablespoons of extra virgin olive oil and a pinch of pepper (you may need to do this in batches). Have a taste and add a little extra Parmesan or lemon juice, if needed.
• Place a small non-stick ovenproof frying pan (roughly 20cm) on a low heat. Slice the asparagus in half at an angle, then add to the pan with a lug of olive oil and fry gently for a minute or so. Meanwhile, fold half the pisto through the egg to combine.
• Pour the egg mixture into the pan over the asparagus, then spoon little bombs of the remaining pisto on top. Stir gently for a minute or so, then scatter over the feta and grate a little more Parmesan on top, if you like it extra cheesy.
• Place the pan in the hot oven for about 5 minutes, or until golden and risen.
• Meanwhile, roughly chop the tomatoes and add to a bowl with the pea shoots, a small handful of peas and the rocket. Drizzle over a little extra virgin olive oil, add a squeeze of lemon juice and toss to coat. Season lightly with salt and pepper and crumble over the feta, if using.
• When the frittata is ready, turn it out onto a board and serve with the salad.

SUMMER VEGETABLE FRITTATA

Steps:

• Preheat broiler.
• Whisk together eggs, basil, parsley, salt, and pepper in a bowl.
• Cook prosciutto in oil in a 12-inch ovenproof nonstick skillet over moderate heat, stirring, until edges begin to crisp, about 2 minutes. Add zucchini and chard and cook, covered, stirring occasionally, until vegetables are just tender, about 8 minutes. Add scallions and zucchini blossoms and cook, uncovered, stirring occasionally, until just wilted, 1 to 2 minutes. Pour egg mixture into skillet and cook, lifting up cooked egg around edge using a spatula to let as much raw egg as possible flow underneath, until edge is set, about 2 minutes (top and center will still be very loose). Sprinkle cheese evenly over top.
• Broil frittata about 6 inches from heat until set, slightly puffed, and golden, 2 to 2 1/2 minutes.
• Cool frittata 5 minutes, then loosen edge with a clean spatula and slide onto a large plate. Cut into wedges.
• *Available at many farmers markets and specialty produce markets.

SUMMER FRITTATA

Steps:

• Combine all ingredients, except red pepper, cheese and egg substitute in a non-stick skillet which has been sprayed with non-stick cooking spray.
• Lightly brown the ham, peppers, corn, onions, squash and zucchini.
• In medium bowl, combine the egg substitute (whipping well), the cheese and red pepper.
• Fold the browned mixture into the egg mixture.
• Pour into a lightly greased tart pan and bake at 350 degrees for 30 minutes or until lightly brown and set in the middle.

THE FARMER'S FRITTATA (ITALIAN-STYLE OMELET)

Steps:

• Combine zucchini and summer squash in a bowl and sprinkle 2 tablespoons kosher salt over top; toss until everything is evenly coated. Let sit for 15 minutes, tossing occasionally.
• Thoroughly rinse squash with cold water to remove all salt; transfer to a colander and let drain for 15 minutes.
• Heat 1 tablespoon olive oil in a 10-inch, oven-proof skillet over medium heat. Add bacon and cook until browned and almost crisp, about 5 minutes.
• While the bacon is cooking, mix eggs, 1/4 teaspoon kosher salt, black pepper, cayenne, and green onions together with a fork in a large bowl.
• Raise the heat on the bacon to medium-high; toss in peppers and red onion plus a pinch of salt. Cook and stir until the peppers just start to soften and the onions turn translucent, about 3 minutes. Add drained squash and carefully stir together; cook until squash is just barely tender, about 5 minutes.
• Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Toss Cheddar cheese into the skillet and pour egg mixture over top. Stir with a spatula (like you were making scrambled eggs) until it starts to thicken up, 30 to 45 seconds. Shake the pan gently to settle the contents and turn off the heat. Push the edges down a bit with the spatula and sprinkle goat cheese over top. Drizzle with remaining 1 tablespoon olive oil.
• Place under the preheated broiler until the surface is lightly browned and frittata is firm to the touch, 2 to 3 minutes.
• Sprinkle with more green onions and let cool for 5 minutes before transferring it onto a serving plate.

PEA, FETA & SUMMER HERB FRITTATA

Steps:

• Put the potatoes in a pan of salted water, bring to the boil, then simmer for 12-15 mins or until tender. Drain, leave to cool, then thinly slice. Whisk the eggs and egg whites with the milk, garlic, mustard and herbs, and season generously. Add the cream cheese and fold through just a little so that some lumps remain. Heat the grill to medium-high.
• Heat the oil over a medium heat in a 23cm non-stick frying pan. Add the potatoes and fry for about 5 mins, until they start to turn golden. Add the courgette and chilli flakes, and continue to fry for a couple mins more. Stir through the petit pois.
• Tip the egg mixture into the pan and scatter with the feta and tomatoes. Cook over a gentle heat for 10-12 mins until almost set. Pop the pan under the grill and cook for 3-5 mins until puffed, golden and cooked through. Cut into wedges and serve with a crisp green salad.

ANNE WILLAN'S SUMMER VEGETABLE FRITTATA

Steps:

• Prepare all vegetables as directed; set aside.
• Lightly whip eggs in a large bowl; salt and pepper to taste.
• Add the prepared vegetables and parsley and/or basil. You'll think the eggs won't hold it all, but they will.
• Melt butter in a large non-stick skillet over very low heat. Add egg mixture and cook very slowly 20-25 minutes, covered, until firm on top and lightly browned underneath.
• Loosen around edge with a spatula and shake pan to loosen bottom. If the frittata sticks on the bottom, loosen with spatula. Slide out onto a warmed plate.