Garden Harvest Frittata
This delicious frittata recipe comes to you from Paulding & Co., a full catering kichen in San Francisco.
Equipment: a 9″ or 10″ cake pan
Non-stick spray, or butter
A large tea towel
¼ lb. young spinach
4 cups quartered and sliced zucchini or other summer squash
1 medium onion
1 Tbs. extra-virgin olive oil
Freshly ground black pepper
¼ cup slivered sun dried tomatoes
1 cup freshly grated flavorful cheese — I love using half Reggiano Parmesan, and half something else like Gruyere or Manchego
Salt and freshly ground black pepper, to taste
2 Tbs. slivered basil leaves
- Preheat the oven to 275°F.
- Prepare the pan: Spray or butter the bottom and sides.
- Cut a parchment round that fits the bottom, and place it so that there are no air bubbles underneath, then spray or butter the paper.
- Put the spinach into a colander, sprinkle heavily with salt (a teaspoonful), and let stand 10 minutes.
- Do the same with the zucchini, using a couple of teaspoons of salt.
- While the vegetables are standing, slice the onion, and sauté it in the olive oil until soft and starting to turn golden, seasoning well with salt and pepper.
- Crack the eggs into a bowl. Whisk until well mixed.
- Add the onions and sun dried tomatoes.
- Place the zucchini in the tea towel, and use it to squeeze the moisture out of the squash — there will be a lot of it — and then add the zucchini to the bowl.
- Do the same with the spinach.
- Add the cheese and basil, and then cook a little tiny bit like an omelet, to check the seasonings.
- Re-season if needed, pour into the prepared pan, and bake until the center is set, about 25 minutes.
- Let cool, and run a knife around the edge of the frittata, then turn it out onto a cutting board.
- Cut into wedges and serve at room temperature or chilled.