August 21, 2010

Tomato and Basil Frittata

Here's an easy dish made with fresh vegetables from our garden, including the eggs too. Frittata is Italian for omelette. It can be prepared on the stovetop or baked in the oven. The finished result is firm egg dish that is nicely brown on the top and edges. This makes a wonderful meal for brunch or breakfast.
Ingredients: (serves 4)
10 medium sized eggs
¼ cup milk
2 slices day-old bread, cut into small cubes
1 cup tomatoes, sliced
3 peppers (red or yellow), sliced thinly
salt and pepper to taste
1 tsp. dried dill
1 tsp. dried sage
¼ cup basil, chopped finely
1 Tbsp. butter
½ cup parmesan cheese
1 large ovenproof skillet
1. Pre-heat oven to 350°F. Beat eggs, milk and spices in a bowl, whisk to mix together.
2. In a skillet, heat butter over medium heat and saute peppers till it is slightly soft. Mix in the tomatoes and fry for another minute. Remove from heat and add in egg mixture, bread and sprinkle top with cheese.
3. Bake in oven for 25-30 minutes until set and serve warm.
Ready for the oven!
Tomatoes and peppers from our garden

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