Vegetable Frittata topped with Aged Artisan Cheddar
If you can’t stand the heat get out of the Kitchen, well that’s how the old saying goes, and I’m all about it this week, even despite my brand spanking new kitchen and the continuous cranked air conditioning throughout the house.
Temperatures continuing to soar the Philly region, New York, New Jersey and down through DC nearing a hundred degrees makes one let us just say, not turn our thoughts to preparing Peach Cobbler even if Peach season is now in full bloom and available at many Farms and Markets. So in this case thinking of a quick and easy meal what can be more perfect than a Frittata, or in this case Vegetable Frittata, Aged Artisan Cheddar
Topping my Vegetable Frittata was fresh aged artisan cheddar cheese. The specialty, purchased from The Whip Tavern in Coatesville, PA while out at lunch one afternoon, was sold to me as a kindness in having recently interviewed the creators of this fine product out at the Farm at Doe Run.
Even with the heat, there are some quick and easy healthy choices to prepare where the operative words do not need to be ‘Take Out’ every night. Last week I purchased a number of fresh vegetables at the Asian Market, prepped them, and then transitioned those same vegetables into different meals for three days, one of these meals includes an easy Vegetable Frittata with Aged Artisan Cheddar, an open faced omelet of sorts. Perfect for Brunch, Lunch or Dinner, you can even serve a Frittata as they do in some parts of Europe, as an appetizer or an hors d’ oeuvre. Anyway you slice it, enjoy, while trying to stay cool out there.
Vegetable Frittata topped with Aged Artisan Cheddar
Ingredients
- 3 eggs beaten, per person, more or less as desired
- 1/8 cup heavy cream
- 3/4 cup any combination of Steamed Vegetables
- 1/4 cup Artisan Aged Cheddar Cheese, shredded
- butter for melting at the bottom of the omelet pan
- good pinch or two of coarse kosher salt
- few grinds cracked black pepper
Instructions
- Preheat the Broiler on your Oven or Toaster Oven. Whisk the heavy cream (or milk, if using) together with the beaten eggs. Heat a nonstick omelet pan until very hot then add in butter, swirl to cover the bottom of the pan
- Working quickly, pour the egg mixture into the pan along with the steamed vegetables
- Using a plastic spatula stir the egg and vegetable mixture around constantly and quickly until the omelet mixture is set
- Once cooked, top the Frittata with Artisan Aged Cheddar covering generously then place immediately under the broiler for a few minutes until the topped cheese begins to turn golden brown
- Slide the Frittata out of the pan onto a dish and serve hot immediately.
- Use a Pizza Cutter, to cut cooked Frittata into slices
2 Comments