Summer Vegetable Sauté Frittata
Source: Recipe by Mary Kuntz-Coté, formerly of Baywolf and Vivande Porta Via
Prepared for CUESA’s Market to Table program on September 4, 2010.
½ cup half and half or milk
Big pinch kosher salt
Smaller pinch fresh ground black or white pepper
Basic vegetable sauté
Kernels from 1 ear white corn (or enough to make ½ cup)
½ sweet Italian red pepper, ½-inch dice
½ cup young Romano, Emerite or Blue Lake green beans, cut on the diagonal in 1-inch lengths
½ cup zucchini, trombetta squash or scallop squash, cut in ½-inch dice
½ cup diced red or yellow tomatoes (optional)
Approximately 1-2 tablespoons herbs of your choice, to harmonize with the cheeses you choose. I like the following combinations: basil, thyme, chopped fresh coriander seeds, chile and cilantro
⅓ cup olive oil
1 large yellow or white onion, chopped
3 cloves garlic, minced
3 pounds ripe tomatoes, peeled, seeded and diced
3-4 sprigs basil, leaves chopped
Salt and fresh black pepper, to taste
Pinch of red pepper flakes (optional)
8 tomatillos, husked and washed
3-4 Serrano chilies, stems removed
4 cloves garlic (it’s ok to leave the skins on, but you will remove them eventually)
2 cups water
1½ teaspoons salt
½ bunch cilantro, leaves and upper stems chopped
- In a non-stick pan over medium heat, sauté the vegetables until softened. Add herbs and seasonings and cook for another minute.
- Pour the egg mixture over the top of the vegetables and let the eggs begin to set. Once the eggs set, lift edges with rubber spatula to let liquid egg run under and repeat until the eggs are mostly set.
- Add cheese to the top of the frittata, cover the top of the sauté pan with a plate large enough to fit over the top of the pan, flip the frittata onto the plate and then flip back into pan to cook second side for just another minute.
- Serve on its own or with one of the sauces below. A basil frittata can be delicious with a fresh marinara sauce; a chili and cilantro frittata goes best with a tomato or tomatillo salsa.
For the marinara sauce
Heat olive oil in a heavy-bottom pot. Sauté the onion and garlic over medium heat until soft; add the diced tomatoes and simmer over slightly higher heat for about 15 minutes. Add basil and seasonings and cook 5 minutes more.
Simmer tomatillos, chilies and garlic in the water in a medium saucepan for 15 minutes, until the tomatillos are tender. Drain, saving a little water to thin the sauce if necessary. Add garlic (remove skins now if you didn’t previously) and 2 chilies to a blender and puree. Add 3 or 4 of the tomatillos and blend; add remaining tomatillos, blend, taste and season, adding the additional chilies to taste. Cool, add cilantro, and blend one last time (be sure to add cilantro once sauce is completely cool otherwise it won’t stay bright green).
Photo by Barry Jan.