Farmer's Market Fritatta

Today I am linking to Kim's first Saturday Swap.


Today I am sharing a recipe that comes from a new cookbook that I recently purchased by Emeril Lagasse. This book was published this year and like so many authors of recent cookbooks, it encourages cooking fresh and cooking local. I found this book to be excellent.




The first recipe I tried from this book was Farmer's Market Fritatta. I was not disappointed and it was a perfect dinner for two pared with a salad and a glass of wine.



Assembly of ingredients makes for a quick and easy dinner.



It's a beautiful one dish meal.



And out of the oven it comes.






Farmer's Market Frittata

8 eggs
3 tablespoons heavy cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons butter
1 cup thinly sliced onions
1 cup thinly sliced yellow, red, or orange bell peppers, or a mix
1 cup thinly sliced mushrooms (about 4 ounces)
1 cup fresh corn kernels
1 cup diced smoked ham
2 tablespoons chopped fresh herbs, such as chives, basil, thyme, parsley, oregano, or your favorite mix
1 cup grated Swiss cheese (about 4 ounces)

Set a rack in the upper third of the oven and pre-heat the broiler.

In a small bowl, whisk the eggs, cream, salt, and pepper together until combined.

Melt 2 tablespoons of the butter in a 10-inch oven proof saute' pan over medium-high heat. Add the onions and peppers and cook, stirring as needed, until soft, 7 to 8 minutes. Add the mushrooms and corn and cook for 2 minutes. Add the ham and cook until warmed through, 1 minute. Add the remaining 1 tablespoon butter, and when it has melted, add the egg mixture. Sprinkle the fresh herbs over the eggs, and top with the grated cheese. Reduce the heat to medium and cook the eggs, undisturbed, for 3 minutes, or until the surface begins to bubble and the bottom starts to set.

Immediately place the saute' pan in the oven and broil until golden brown on top, 3 to 4 minutes.

Remove the pan from the oven. using a rubber spatula, loosen the frittata from the sides of the pan. Tilt the pan and gently slide the frittata onto a platter. Serve hot or warm.

Serves 6





Today is Foodie Friday hosted by Machael Lee West at Designs by Gollum. You can see some wonderful recipes being shared by other participants by clicking here.

Thank you for visiting my blog and have a wonderful weekend.