Roasted Veggie & Ham Fritatta, also served with a 2010 Lynfred Sauvignon Blanc!
This is the final April “catch-up” post, and it was a long time coming. Now, I know you cooks out there are going to take one look at this and say, “Hey moron, this is an egg casserole, not a fritatta!” OK, maybe you won’t say that, but you’d be right on both counts. However I think rather than limiting this recipe, we’ve shown here how it can be prepared a different way. Fritattas are fantastic and if you want to make it that way I would say go nuts, but the casserole way is delicious too. I wanted to just eat the entire pan this was so good, but had to stop myself, also, this reheats VERY well so make a bunch and have tons of leftovers.
Coming soonish: Primitivo wine and Baked Boursin with Red Pepper!
Recipe from the Private Kitchen of Lynfred Chef Chris Smith
Serves 6-8 people (or 10, or 12)
INGREDIENTS
1 small zucchini, 1-inch dice
1 each red & yellow bell pepper, seeded and 1/2-inch dice
1 red onion, 1/2-inch dice
1/2 cup 1-inch diced ham
1/3 cup high quality olive oil
salt and pepper
2 t minced garlic
12 whole extra-large eggs
1 cup half & half
1/4 cup grated Parmesan cheese
1 T unsalted butter
1/3 cup scallions, white and green parts
1/2 cup grated Gruyere cheese
DIRECTIONS
1 - Preheat the oven to 425 degrees.
2 - Place the zucchini, bell peppers, and onion on a sheet pan. Drizzle with olive oil, sprinkle with 1 1/2t salt and 1/2t pepper, and toss to coat. Bake for 15 minutes.
3 - Add garlic, toss again, and bake for an additional 15 minutes. Remove from the oven, and drop oven temperature down to 350.
4 - Meanwhile, in a large bowl whisk together the eggs, half & half, parmesan, 1t salt and 1/2t black pepper.
5 - In a 10-inch ovenproof sauté pan, melt the butter and sauté the scallions over medium-low heat for 1 minute.
6 - Add the diced ham and the roasted vegetables to the pan and toss together.
7 - Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring.
8 - Transfer the pan to the oven and bake for 20-30 minutes, until puffed and set in the middle.
9 - Sprinkle with the Gruyere and bake for an additional 3 minutes, until the cheese is just melted.
10 - Cut into 6 or 8 wedges and serve hot.
