Individual Farmer’s Market Vegetable Egg Frittatas
Rosh HashanahHoliday Flavors

Individual Farmer’s Market Vegetable Egg Frittatas

Recipe provided by Added Touch Catering

Individual Farmer’s Market Vegetable Egg Frittatas
Individual Farmer’s Market Vegetable Egg Frittatas

Breaking the fast is elevated to the next level and can be ready in no time with these make-ahead frittatas. What we love about these “farmer’s market” egg bakes is that you can truly add any veggies or cheeses to the base (aka … clean out your kitchen!) but we are happy to share our “added touch” for making this brunch favorite!

Large sauté pan
Large pot
Electric blender (immersion or countertop style)
12 4-oz. foil ramekins or 12 cup non-stick muffin pan

For frittatas, yields 12
1 cup zucchini, small diced
1 cup yellow squash, small diced
¾ cup red onions, small diced
¾ cup colored peppers, small diced
4 cups fresh baby spinach
12 grape or cherry tomatoes, halved
¾ cup feta cheese, crumbled
¾ cup cheddar cheese, shredded
11 large eggs
¾ cup heavy cream
1 tablespoon Extra Virgin Olive Oil
1 teaspoon salt
¼ teaspoon pepper
1 tablespoon PAM spray or butter
½ cup sundried tomatoes in oil, julienned
7 tablespoons basil oil

For basil oil, yields 1 pint
5 ½ cups fresh basil
1 clove fresh garlic
¾ cup Extra Virgin Olive Oil
¾ cup vegetable oil
1 teaspoon salt
¼ teaspoon pepper

Preheat still oven to 325 degrees Fahrenheit.

To make basil oil: Boil a large pot of salted water (water should taste briny).
Prepare a large bowl of ice water and place near stove. Blanch basil by dropping it into boiling water for 3 seconds then immediately shock in bowl of ice water. Squeeze all excess water out of basil. Blend basil, 1 teaspoon of salt, and remaining ingredients in an electric blender.

To make frittatas:
Heat 1 tablespoon of olive oil in a large sauté pan on medium/high heat. Add the zucchini, yellow squash, colored peppers and red onion. Sauté for 4 minutes. Add baby spinach and sauté for 2 more minutes until spinach is wilted. Remove from heat and cool vegetable mixture on a sheet pan.

Blend eggs, heavy cream, 1 teaspoon of salt, and 1 tablespoon of basil oil (set aside remaining basil oil to garnish later) until smooth.

Lay out 12 foil cups on a half sheet pan and grease each cup with PAM spray or butter. Divide the vegetable mixture, feta and cheddar evenly into each cup. Top off with egg mixture leaving about ¼ in. of space. Add 2 tomato halves into each cup.

Bake for 15 minutes or until set. Let frittatas cool for about 10 minutes before removing from baking tin. Serve warm or refrigerate to serve the next day. To reheat: Preheat still oven to 350 degrees Fahrenheit. Heat uncovered 10-15 minutes or until warm.

Garnish before serving:
Drizzle ½ tablespoon of basil oil onto each frittata, top with a small bundle of sundried tomatoes. Add leftover fresh basil flowers and cherry tomatoes to garnish.

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