Italian style meals, sustainable gardening tips, and lots of segues in between

A few months ago, I was visiting Cleveland and took a cooking class at The Western Reserve School of Cooking. One of the dishes we made with owner and chef Catherine St. John was an oven-baked version of the classic Italian frittata. Frittatas can be served for any meal or as an appetizer. They are firm in texture and easily cut into squares when served at room temperature. They also provide a great way to use up leftovers.

Chef Catherine taught us to sauté the vegetables, pour them into a baking dish, add the egg and cheese mixtures, and bake for 20 minutes.

We have many eggs here at Judy’s Chickens, so we make this one-pot meal a lot!

After making this meal a few times, I developed a foolproof formula for making the dairy mixture of the frittata: 12 large eggs, 1/2 cup whole milk, cream, or ricotta, 1 heaping cup of shredded cheese, and 1/4 cup of Parmesan. Pour this over any medley of cooked vegetables that loosely fills your lasagna pan to about the one-inch mark.

Here’s a recipe to get you started.

Ingredients:

The Egg and Cheese Mixture:
12 large eggs
½ cup ricotta, whole milk, or cream
1 tsp salt
½ teaspoon pepper
¼ cup grated Parmesan
1 heaping cup of any cheese, shredded

The Veggie Mixture:
4 cups potatoes (about 4 medium or 1½ pounds), diced or shredded
1½ cups green onions with tops, about 5 sliced
½ red bell pepper, about ½ cup, seeded and diced
1 heaping tablespoon of minced garlic (from the jar is fine)
2 cups cooked leftover vegetables such as zucchini, summer squash, broccoli, or cauliflower, OR any uncooked greens such as spinach, chard, or kale
⅓ cup extra virgin olive oil

Instructions:
Preheat oven to 350º

Chop all the fresh veggies. I used buttery Yukon and red potatoes, sweet red bell pepper, green onions with stalks, and minced garlic.

Sauté garlic, onion, pepper, and potatoes in olive oil, on medium heat, in a 12-inch non-stick skillet for about 10 minutes or until the potatoes are tender but still firm.

Stir in drained leftover cooked veggies and heat until warm. I used leftover roasted zucchini and summer squash with green onions and garlic. Spread vegetable medley evenly in a lasagna pan.

Mix eggs, milk, cream or ricotta, Parmesan, salt, and pepper and pour over vegetables.

Add shredded cheese and poke it into the vegetables and egg mixture.

Bake for 30 minutes in a preheated oven. Insert the knife tip in the center to test for doneness. If it comes out clean, remove the frittata from the oven. If not, cook for another 5 minutes and check again. Repeat until done.

Another frittata version: potatoes, kale, green onion, zucchini, and a lone radish

This was one day’s pickings from the garden. I decided, as a trial, to throw all of it into the frittata along with dairy ingredients to see if it would work. I tried fresh kale. It was delicious.

Here it is, all prepped.

Here is how I prepped the vegetables:

Green onions

A lone watermelon radish

My first zucchini of the season!

Shredded potatoes

I trimmed the tough stem off each kale leaf.

I tore the leaves into 3-inch pieces, added them to the vegetable sauté last, and cooked them for one minute until wilted. Chard, collards, or spinach would also work well here. Be sure to remove the thick stems from the collards or chard.

Notice how when the frittata first comes out of the oven, it is like a soufflé, all puffed up and fluffy. It will fall after about 5 minutes. I think the frittata is tastiest when it is still light and fluffy like this, but as I have said, it is still excellent later in the day at room temperature or even cold from the fridge.

Once, I mixed a bunch of cheeses left over from a cookout and used them for the cheese portion of the recipe. This worked just fine.

Another frittata version: leftover ditalini pasta and roasted zucchini, summer squash, and leeks, with fresh, chopped mint

I increased the amount of cheese for this version:
12 eggs, 1/2 cup ricotta, 1 teaspoon salt, 1/2 teaspoon pepper, 1 cup Parmesan, 2 cups mozzarella
4 cups cooked pasta, 4 cups roasted zucchini with leeks, 1/2 cup chopped mint