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Sunday, May 22, 2011

Basil Veggie Frittata












































Ingredients

12 organic eggs
1 portobello mushroom, sliced
2 tsp ghee (clarified butter)
3 garlic cloves, minced
3 vine-on tomatoes, diced
1/2 cup fresh basil leaves, stems removed
1 cup aged white cheddar, shredded

Directions

Preheat oven to 425 degrees.

In a large cast iron pan melt the ghee and saute the mushrooms until golden and tender. Add in garlic and saute for 1-2 minutes. In a large bowl, crack the eggs, whisk until smooth, and add to the cast iron pan. Add the tomatoes to the pan. Cook on medium heat and continue to push the sides of the egg mixture towards the center until the eggs are slightly set. Topped with basil and cheese and place in the oven for 8-10 minutes until completely set.

This was my first attempt at a frittata. I have been wanting to make one ever since I got my cast iron pan. I like how you can be as creative as you want with this dish. I went to the farmer's market for the first time this year today, so I was inspired to have a dish filled with veggies. We picked up some amazing croissants at the farmer's market, so we decided to slice the croissant in half and add the frittata for an amazing buttery egg sandwich. We also served it with some super sweet strawberries. They are in season now so make sure you pick some up:)

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