It’s summer and a perfect time to go to your local farmer’s market and pick out some fresh kale, squash, berries, etc. Sometimes you find yourself a great deal (1lb of kale, collards, or spinach for $0.99… YES!) and stock up. But it’s a week after now and your veggies aren’t as crisp as the day you bought them. The tomatoes are getting squishy, your squash looking a little sad, what do you do? Invite people over. This is my brunch recipe:
Summer Layered Frittata
Ingredients:
- 8-10 eggs (depending on how thick you like your frittata)
- 2 cups chopped veggies, 1-inch pieces
- 1 clove garlic, minced
- 1 10-oz can of condensed soup or 8-oz can tomato paste
- spray oil
- salt, pepper, to taste
For the veggies in this one, I used green beans, tomatoes, kale, and yellow squash. But feel free to use whatever you have on hand.
Preheat oven to 375F.
Heat your condensed soup in a sauce pan over low-medium heat. You want the soup to really thicken up. If you’re using tomato paste, you’ll actually need to thin it out a little bit with about 1/4 cup of water. For mine, I used a potato spinach soup that another nursing student made (thanks Christa!). I’d imagine the middle sauce could also be hummus, salsa, cheese, etc. You can choose whatever you have in your fridge. Let your sauce of choice continue simmering while you cook the frittata.
Saute the 2 cups of veggies in a little olive oil over medium heat in a skillet. If you’re using vegetables with different cooking times (i.e. spinach and potato) start sauteing the one that require more time first until they’re about half-way cooked then add the lighter vegetables. For mine I started cooking the yellow squash a minute before I added the rest in. Add salt, pepper, garlic and cook the vegetables fully, about 10 minutes.
Spray two 8-inch round cake pans with oil and divide the veggies between the two pans. Try to get them spread out and in one layer. In two bowls, break and scramble 4-5 eggs in each. Add salt and pepper to taste. Pour each bowl of eggs into each cake pan. Bake for 30 minutes or until the egg is set.
Once the frittata is done, time for plating. Carefully transfer one frittata onto a big serving plate. Then pour about 1/2 cup of the condensed soup (or other sauce) on top and spread it out evenly, leaving a 1/2 inch border from the edges. Now carefully layer the other frittata on top. Serve with the extra sauce on the side.
It’s kind of like a frittata cake. Looks fancy but it’s really simple and a great brunch. Hope you enjoy it!
Ahoy Saint Croix
