Breakfast Frittata

This delicious Frittata, submitted by Chef Jon Handel, goes along with this week’s upcoming theme of Breakfast ideas. Enjoy!

4 Servings

1 onion, chopped
1 zucchini, cut into small pieces
4 sundried tomato, cut into strips
1 cup of mushrooms, sliced
3 or 4 cloves of garlic, chopped
1 fresh tomato, sliced
fresh cheese to crumble on top (chevre, feta, fresh mozzarella)
Extra virgin Olive Oil
6 organic free-run eggs
1/4 cup milk or cream (optional)

Preheat oven to 375.

In a large oven-proof pot, heat olive oil on medium high and sautee the onions until translucent, stirring frequently and slowly turning the heat down as the onions cook. Throw the garlic in, and once the fragrance starts coming out (about 1 minute) add the mushrooms. Saute until mushrooms start releasing their juice and begin to brown. Add zucchini and sun dried tomatoes and let cook a few minutes longer to allow the tastes to integrate. Remove all the contents to a bowl and set aside. Wipe bowl clean with a dry dishrag.

Crack all the eggs into a large bowl and whisk vigorously (adding the dairy now if wanted) until it starts to increase slightly in volume or takes on a airy texture. At the same time heat the same ovenproof pot back to medium high and use olive oil to cote the whole pot (sides included). Once the pot is at temperature, add eggs and allow to set on the side before adding the sauteed vegetables evenly throughout. Season generously with Salt and fresh black pepper (DO NOT STIR!!). Arrange fresh tomato on top and crumble fresh cheese on top of that. Cover and place in oven to cook for 45 minutes at 375. After 30 Minutes use a toothpick to check the centre doneness and adjust time appropriately.

Once done, the fritata will have grown to twice it’s original size. Use a knife and a gentle touch to loosen the sides of the eggs from the pot. Then cut and serve directly from the pot, or if brave, use a plate, a dishrag for safety and a firm will to flip the dish upside-down onto the plate. Sprinkle fresh herbs (basil, Italian parsley, coriander, mint) on top to give it a little something extra.

Good for breakfast or lunch, hot or cold!