Garden Frittata

Garden Frittata
Garden Frittata might be just the main course you are searching for. One portion of this dish contains roughly 20g of protein, 21g of fat, and a total of 329 calories. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have salt and pepper, scallions, eggs, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
Blanch the shelled favas in boiling water for 1 minute.
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2
Drain, then rinse in cold water to stop the cooking; drain again. Pinch the favas out of their skins.
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3
Preheat the oven to 35
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4
In an ovenproof skillet, heat 2 tablespoons of the olive oil over moderate heat.
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5
Add the favas, garlic, squash and zucchini; season with salt and pepper. Cook until just softened, 3 minutes.
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SquashSquash
6
Transfer to a plate.
7
In a medium bowl, beat the eggs with the milk; season with salt and pepper. In the same skillet, heat the remaining 1 tablespoon of olive oil over moderately high heat.
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8
Pour in the eggs, then stir in the cooked vegetables, sorrel, peas, scallions and chives; season with salt and pepper. Cook the frittata over moderate heat until the edge is set, 2 minutes.
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9
Transfer the skillet to the oven and cook for 25 minutes, or until the frittata is set in the center and browned on top.
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10
Serve hot or at room temperature.
11
Make Ahead: The frittata can be refrigerated overnight. Bring to room temperature before serving.
DifficultyHard
Ready In45 m.
Servings4
Health Score31
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