Good evening bloggers. I decided to take a tour of American breakfast and I stumbled upon a little ditty from Kennebunkport, ME. This was taken from an Inn called the Captain Fairfield Inn. I've never been there personally, but this recipe thrilled my tastebuds. It does not have meat in it, but it's chocked full of veggies and yummy cheese. So, let's grab our aprons and get cooking!
Skillet Frittatas with Seasonal Vegetables
You will need:
- 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
- 12 eggs
- 1 cup sharp cheddar cheese
- freshly ground black pepper
- Cut the 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 the garlic, then finely chop the parsley.
- Heat a medium size pot with olive oil over medium heat, lightly saute the chopped garlic and onion until translucent.
- Add the freshly cut vegetables, but do not add the tomatoes.
- Add oregano and thyme, and gently toss.
- Keep the vegetables firm and do not overcook.
- Remove from the heat and add the tomatoes, but do not stir.
- Pour the beaten eggs (use 2 beaten eggs for each individual serving) into a heated and lightly buttered skillet.
- Once the eggs begin to set, add the vegetables to the top,but do not stir. Add the parsley and then top with cheddar cheese and black pepper and salt.
- Cover and cook over low heat until the cheese is melted.
- Loosen and slide onto warm plate.
- Serve with French bread cut into triangular thirds and a sprig of fresh parsley.
I hope you all enjoy the rest of your day. Stay cool (because it's soooo hot outside. I've been out once already and I disliked it, a lot.) I'll catch you all on the flip side! Oh, enjoy this little video. It'll brighten your day. <3