Fritatta of Seasonal Vegetables

Prep Time: 20 minutes Cook Time: 10 minutes Makes: 10 servings

Ingredients:

2 Leeks or 1 Onion

2 tablespoons Extra Virgin Olive Oil

2 cups Assorted seasonal Vegetables: Squash, Zucchini, Carrot, Turnip, Mushroom, String Beans, etc.

1-2 small Bell Peppers (orange and yellow if possible)

6 Eggs

1/2 teaspoon Kosher Salt

1/4 teaspoon Freshly ground Pepper

1/4 cup Chopped fresh Herbs

Optional: 1 Tomato, diced

Directions:

1. Wash and slice the leeks thinly.

2. Heat the skillet and add olive oil. Add leeks and cook over low heat.

3. Peel the carrots and help slice thinly.

4. Dice the peppers and other assorted seasonal vegetables.

5. Add the diced veggies to the leeks and sauté until softened.

6. Meanwhile, break the eggs in a bowl and season with salt and pepper.

7. Cook the frittata over medium heat, lifting up the sides to release liquid mixture to cook and set.

8. When the frittata is set, serve in wedges and garnish with grated cheese and herbs if desired.

Alternative Cooking Method: Preheat the oven to 400 and place in the oven after it is halfway ‘set’ to finish cooking – about 5 minutes.

Variations by Season

Season	Substitute Vegetables
Fall/Winter	Leeks, sliced root vegetables (turnips, carrots, parsnips), blanched and sliced winter squash; potatoes; blanched and sliced Brussels sprouts; herbs
Spring	Blanched or sautéed: peas, snap peas, cranberry beans or fava beans, pea shoots, arugula; morel mushrooms, sliced ramps; herbs
Summer	Blanched fava beans, yellow wax beans, fingerling potatoes; sun-ripened tomatoes; corn sliced off the cob; beet or other greens; herbs