Garden Frittata with Caprese Salsa

by Melissa Rosenthal
(Vista, Ca)

Frittata:

INGREDIENTS

12 eggs

1-cup milk

1/2 tsp plus 1/4 salt

1/4 tsp plus fresh ground black pepper

2 zucchini, cut very small

1 onion, chopped

2 cloves garlic, minced

1 portobello mushroom cap, chopped

1/2 cup fresh basil, chopped

1 tbsp each fresh oregano and Italian parsley

2 tbsp extra virgin olive oil

Salsa:

3 ripe tomatoes, diced

1 cup fresh pearl mozzarella, drained

1/2 cup fresh basil, chopped

Kosher salt and fresh black pepper to taste

1 tbsp extra virgin olive oil

1 tsp balsamic vinegar

PREPARATION

Heat oil in a large cast iron skillet. Sauté zucchini, mushroom, onion, garlic, herbs, ¼ tsp salt and a few turns of fresh black pepper. Cook until vegetables are soft. In a large bowl whip eggs, ½ tsp salt ¼ tsp pepper and milk. Stir into hot vegetable mixture. Cook on stove top for 5 minutes, stirring every minute. Then place in oven and bake at 375° for about 15 minutes or until set and firm in the center. Remove from oven; let rest for at least 10 minutes before serving.

For salsa:

Combine all ingredients. Allow flavors to blend for at lest one hour.


To serve: Cut frittata in desired portion, place on a plate, and spoon salsa over warm frittata. And enjoy.