Whats cookin Wednesday!! Autumn Ham & Vegetable Frittata 2 tablespoons extra virgin olive oil 1 small zucchini, rinsed, halved & sliced into slices 1 medium onion, peeled, halved, & cut into thin slices 3 tomatoes, halved & cut into slices 2 slices of 1/2 cms thick cooked ham, chopped (can substitute any other cooked meat) 220 grams organic baby spinach 1 tablespoons fresh flat leaf parsley, chopped; or 1 teaspoon fresh tarragon, chopped (optional) 8 organic eggs (add 1 tablespoon cold water, whisk until frothy) 2 tablespoons extra virgin olive oil Sea salt & freshly ground pepper to taste In a non stick, oven safe sauté pan, place olive oil on medium heat. Add onion and cook until transparent. Add zucchini and cook 1 - 2 minutes before adding the tomatoes. Continue to cook until onions are golden brown. Season with sea salt & pepper. Add spinach and cook until wilted (you can also use frozen spinach that has thawed and been drained). Add ham and parsley and cook one minute more. Remove from pan and set aside. Preheat griller, placing top rack 3/4 of the way up to the element. Wipe the same pan with a paper towel and return heat to pan. Add olive oil, heat for 10 seconds and add eggs. Do NOT stir. Lower heat. When the bottom of the egg has set to medium firm, remove pan from heat. Scatter the cooked vegetables across the entire surface of the egg and place pan under the griller. Cook until the egg is set on the top. It will rise, thicken & bubble. When top is lightly golden, remove the pan from the oven with a potholder. Let cook for 1 - 2 minutes longer out of the oven. With a spatula, remove the frittata from the pan onto a flat dish. Slice in 4 equal quarters. Serves 4 and makes a great back up breakfast during the week if you’re in a rush and a great snack alternative.
Posted on: Wed, 05 Mar 2014 01:52:18 +0000
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