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VEGETABLE FRITATTAS

Ingredients

  • Preheat oven to 350 degrees
  • Free-standing oven safe paper bakeware liners 4" diameter sprayed with nonstick cooking spray and placed on a baking sheet, or non-stick cupcake pan sprayed with non-stick cooking spray. Note: You can use liners in the cupcake pan as well, and I would spray them lightly before adding the egg mixture.
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  • 2 teaspoons olive oil
  • 1 small shallot or spring onions white part only diced fine, 1/3 cup
  • pinch of salt
  • 7 large eggs organic if possible
  • 2 tablespoons water
  • 1 teaspoon each of:
  • Powdered granulated garlic
  • Salt
  • Lemon pepper
  • 2 quick small shakes of pepper sauce like Tabasco
  • 1/3 cup grated/ground Parmesan cheese plus 3 more tablespoons for garnish
  • 1 16 ounce bag of shredded hash browns defrosted if frozen
  • 1/2 cup fresh English peas shelled and cooked or frozen peas, thawed
  • 1/4 cup flat leaf Italian parsley, chopped fine
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  • 1 medium zucchini quartered and seeded and sliced in 1/4" pieces, about a 1/2 cup
  • 1/4 pound fresh asparagus woody ends removed, and peeled thinly lengthwise with a sharp knife or vegetable peeler, about a cup loosely packed
  • 1/2 cup cherry tomatoes cut in half and gently squeezed to remove seeds and liquid
  • Olive oil for drizzling.

Instructions

  • MAKE THE EGG and POTATO BASE
  • In a medium sized (10") non-stick saute pan, heat 2 teaspoons of olive oil and add the 1/3 cup onion and pinch of salt. Cook on medium high heat, stirring occasionally with a wooden spoon until soft, about 5 minutes. Set aside to cool.
  • In a medium bowl, crack the eggs and 2 tablespoons of water. Using a whisk, combine the mixture until its broken up and not streaky.
  • Add the powdered garlic, salt, lemon pepper and pepper sauce and whisk together until combined.
  • Add the 1/3 cup grated Parmesan cheese, hash browns, sauteed onions, peas and half of the chopped parsley to the bowl and stir gently to combine.
  • PREPARE THE VEGETABLES
  • In the same medium non-stick sauce pan you used for the onions, add the zucchini with 2 tablespoons of water with a pinch of salt, continue on medium heat until lightly cooked for about 2 minutes, stirring occasionally.
  • Remove zucchini from pan and set aside.
  • Repeat technique with the sliced asparagus, set aside.
  • MAKE THE FRITATTAS
  • Spoon the egg and potato mixture into the sprayed baking cups (that are sitting on a large baking sheet) to 2/3 full.
  • Top the fritattas with a loosely measured tablespoon of each item - the zucchini, the asparagus and the tomatoes.
  • Sprinkle each fritatta with a teaspoon or so of Parmesan cheese, and a pinch of the remaining chopped parsley.
  • Drizzle a 1/2 teaspoon of olive oil over the top of each one, and bake on the lower shelf of the oven at 350 for 25 minutes until the egg is set.
  • Move pan to middle of oven and broil for 2-3 minutes to melt the cheese if needed.