Garden Frittata

Garden Frittata - Camdy Coated Culinista

Garden Frittata – Camdy Coated Culinista

Mr. C. wanted an omelette for dinner and I immediately said “I’m going to make a frittata”. Then I said to myself a frittata is basically a thicker baked omelette or an egg cake right? I love how I just jump both feet into things sometimes.

Yield/Serving: 8 servings
Prep Time: 10 min.
Cook Time: 25 min.
Difficulty level is: Easy

Ingredients
• 2 tbsp unsalted butter
• Kernels from 1 corn, trimmed
• 4 cloves garlic
• 8 eggs
• ¼ cup 2% milk
• 1 cup parmesan cheese
• Black pepper, to taste
• Cayenne pepper, generous pinch
• 3 sprigs, green onion, thinly chopped
• 10 asparagus, trimmed & cut into pieces
• ¾ cup grape tomatoes, halved
• ½ green pepper, diced

Assembly
1. Preheat oven to 350°F.
2. On medium heat using a 12” cast-iron skillet, melt the two tablespoons butter.
3. Pour in the corn and garlic into the skillet and cook for a few minutes.
4. In a large bowl combine eggs, milk and whisk.
5. Add in the parmesan cheese, black pepper and cayenne pepper and whisk again.
6. Pour the remaining veggies into the bowl and mix.
7. Pour into cast-iron skillet and bake for 25 minutes, or until lightly browned and puffed.
8. Cut frittata and serve warm.

Tips
• Can be eaten warm or cold.
• Serve with a side salad or crusty baguette or even bacon.

Please Enjoy

Reviews
I gave my dad a portion and he loved it and asked for the recipe.

My thoughts
Absolutely delish and for my first time this came together quite easy. I had a lot of eggs in the fridge (thanks Costco) and I wanted to use some up and thought this was the way to go. I loved the freshness of all the vegetables and the saltiness of the parmesan cheese. This is a great dish to have as leftovers for lunch or breakfast and I did both I must say. I could taste the sweetness of the corn and burst of tomatoes with every bite and I didn’t add any salt believing that the parmesan cheese would be salty enough and it was. When the frittata came out of the oven one side looked like a mountain and I was wondering how in the world did I mess this up. Five minutes later when the frittata deflated I felt a lot better and happier. It was golden brown and smelt delightful. I served ours with bacon as I love my bacon & eggs and our light dinner was quite filling but still light.

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