(Flickr Photo taken by NatalieHG)
I bought tons of colorful vegetables from the farmer’s market yesterday, and I wanted to make an easy meal that would combine lots of summer flavors in one compact recipe. As a vegetarian, I’m always thinking about protein, and eggs (though I don’t eat them everyday) definitely provide the energy to weather long summer days. Combined with parmesan cheese, a rainbow assortment of vegetables, basil, and the unique addition of flor de calabasas, this sumer frittata wins marks for both flavor and efficiency.
You will need:
An oven-proof saucepan
one cup of milk or soy milk
1/2 cup grated parmesan cheese (plus more to sprinkle on top)
one red onion
about 8 brown mushrooms
a bunch of swiss chard
squash blossoms (about 7), stems cut off
one tomato, diced
fresh basil leaves
thyme, rosemary, black pepper, and sea salt
Preheat your oven to 475 degrees. Beat eggs along with milk or soy milk and add grated cheese, salt, and pepper. Set aside. In an oven-proof saucepan, sautee onions in a bit of live oil until clear and then add mushrooms. When the mushrooms are tender, add the chopped swiss chard, basil, and squash blossoms. Cook for only about two minutes, till everything has just wilted, and then poor in egg mixture. Add the tomatoes on top. Do not stir; instead, leave for about seven minutes and then stick the whole pan into the oven with more parmesan on top for about fifteen minutes or until all the egg is firm. Serve with toast or salad (and any more spice, such as hot sauce, if desired).