Bed and Breakfast Inns of North America


SKILLET FRITTATA

From the kitchen of
Captain Fairfield Inn
Kennebunkport, Maine

 

Ingredients

  • 1 red sweet pepper
  • 1 green bell pepper
  • 1 yellow or orange sweet pepper
  • 1 summer squash (medium)
  • 1 zucchini (medium)
  • 1 Spanish onion, coarsely chopped
  • 3 ripe Italian plum tomatoes
  • 1 clove fresh garlic, minced
  • Sprigs of fresh parsley
  • 2 Tablespoons olive oil
  • oregano and thyme
  • 12 eggs
  • 1 cup sharp cheddar cheese
  • freshly ground black pepper

Directions

    Cut peppers, summer squash, and zucchini into thin
    1/2 inch strips. Dice the onion and tomatoes into 1/4
    inch cubes. Peel and finely mince garlic, and finely
    chop parsley. Heat a medium size pot with olive oil
    over medium heat, lightly sauté the chopped garlic and
    onion until translucent. Add freshly cut vegetables,
    but do not add tomatoes. Add oregano and thyme, and
    gently toss. Keep vegetables firm, do not overcook.
    Remove from heat, add tomatoes, but do not stir. Pour
    beaten eggs (use 2 beaten eggs for each individual
    serving) into heated and lightly buttered skillet.
    Once eggs begin to set, add vegetables to the top.
    Arrange colors, do not stir. Add parsley, and then top
    with cheddar cheese and black pepper (salt optional).
    Cover and cook over low heat until cheese is melted.
    Loosen and slide onto warm plate. Serve with French
    bread cut into triangular thirds and a sprig of fresh
    parsley. Serves 6.

     

    Submitted by Rick Wolf on 2/4/03.

 

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