Chef Johanna Cook shows us an easy way to use the fresh vegetables from your garden (or local farmers market) for a bright and vibrant frittata hat can be served no matter what time of the day it may be!
Want to see how it’s done? Check out Momma Cuisine’s video on how to make a Garden Vegetable Frittata!
- 5-6 eggs, beaten
- 1 1/2 teaspoons kosher salt
- Fresh cracked pepper
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 1-2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 cup sliced zucchini
- 1 Roma tomato, diced
- 1 Beat eggs with 1/2 teaspoon salt and fresh cracked pepper, set aside.
- 2 Heat skillet to medium-high heat with olive oil. Add onions and garlic and saute until onions are soft and translucent.
- 3 Add dried oregano and saute.
- 4 Add zucchini and toss.
- 5 Add Roma (plum) tomatoes and cook until the juices from the tomatoes make a light sauce in the pan.
- 6 Add the rest of the salt and toss.
- 7 Take the vegetable mixture and pour into the bowl with the beaten eggs.
- 8 Add 1 to 2 teaspoons olive oil to the pan and add egg mixture.
- 9 With a wooden spoon or spatula, lift the sides of the frittata, allowing the liquid from the egg drip over the sides. Continue that process about 2-3 times.
- 10 Slowly slide the frittata on a round plate and flip to cook the other side. Or you can heat the oven to 325 degrees and finish cooking the frittata in the oven for 10 minutes. Make sure your frying pan or saute pan is oven safe.