Summer Vegetable Frittata
Summer Vegetable Frittata might be just the main course you are searching for. One portion of this dish contains approximately 16g of protein, 14g of fat, and a total of 219 calories. This recipe serves 6. This recipe covers 23% of your daily requirements of vitamins and minerals. It will be a hit at your The Fourth Of July event. It is a good option if you're following a gluten free and primal diet. A mixture of pepper, scallions, zucchini blossoms, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.
Whisk together eggs, basil, parsley, salt, and pepper in a bowl.
Cook prosciutto in oil in a 12-inch ovenproof nonstick skillet over moderate heat, stirring, until edges begin to crisp, about 2 minutes.
Add zucchini and chard and cook, covered, stirring occasionally, until vegetables are just tender, about 8 minutes.
Add scallions and zucchini blossoms and cook, uncovered, stirring occasionally, until just wilted, 1 to 2 minutes.
Pour egg mixture into skillet and cook, lifting up cooked egg around edge using a spatula to let as much raw egg as possible flow underneath, until edge is set, about 2 minutes (top and center will still be very loose).
Sprinkle cheese evenly over top.
Broil frittata about 6 inches from heat until set, slightly puffed, and golden, 2 to 2 1/2 minutes.
Cool frittata 5 minutes, then loosen edge with a clean spatula and slide onto a large plate.
*Available at many farmers markets and specialty produce markets.