Summer Frittata Food

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 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.

SUMMER FRITTATA WITH FRESH HERBS

Steps:

• Preheat the oven to 350°.
• Saute garlic in olive oil over moderate heat in a small saucepan until soft and golden, 7 minutes; discard the garlic. In a heat resistant dish or pie pan, toss diced bread with 1 tablespoon of garlic oil. Bake for 6 minutes, or until crisp. Leave the oven on.
• Whisk eggs with Parmesan, cream, chives and tarragon in a medium sized bowl; season with salt and pepper. Whisk in 1/4 cup of the garlic oil.
• In a 10-inch nonstick ovenproof skillet, heat the remaining garlic oil until shimmering. If using a cast iron pan, make sure it is coated well with oil.
• Whisk the eggs again and add to skillet. Cook without stirring for 1 minute, until just set around the edge. Lift the edges of the fritatta with a spatula and tilt the pan so the uncooked egg can seep underneath. Continue until the eggs are mostly set, 3 minutes.
• Spoon the ricotta in small dollops over the frittata; season with salt and pepper. Sprinkle with the croutons.
• Bake for 4 minutes, until fluffy and set. Slide onto a large plate, cut into wedges and serve.

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.

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.