Skillet Frittata with Seasonal Vegetables

Captain Fairfield Inn
8 Pleasant Street
Kennebunkport, Maine

jrw@captainfairfield.com
http://www.captainfairfield.com
 

1 red sweet pepper
1 green bell pepper
1 yellow or orange sweet pepper
1 summer squash (medium)
1 zucchini (medium)
1 Spanish onion, coarsely chopped
3 ripe Italian plum tomatoes
1 clove fresh garlic, minced
Sprigs of fresh parsley
2 Tablespoons olive oil
oregano and thyme
12 eggs
1 cup sharp cheddar cheese
freshly ground black pepper


Cut peppers, summer squash, and zucchini into thin
1/2 inch strips. Dice the onion and tomatoes into 1/4
inch cubes. Peel and finely mince garlic, and finely
chop parsley. Heat a medium size pot with olive oil
over medium heat, lightly sauté the chopped garlic and
onion until translucent. Add freshly cut vegetables,
but do not add tomatoes. Add oregano and thyme, and
gently toss. Keep vegetables firm, do not overcook.
Remove from heat, add tomatoes, but do not stir. Pour
beaten eggs (use 2 beaten eggs for each individual
serving) into heated and lightly buttered skillet.
Once eggs begin to set, add vegetables to the top.
Arrange colors, do not stir. Add parsley, and then top
with cheddar cheese and black pepper (salt optional).
Cover and cook over low heat until cheese is melted.
Loosen and slide onto warm plate. Serve with French
bread cut into triangular thirds and a sprig of fresh
parsley. 

SERVES 6