Garden Party

My good friend, Susan, from Savoring Time in the Kitchen is having a Garden Party weekend! Stop by her blog to see her beautiful post and all the other garden theme blog entries that are joining the party!

The weather here is gorgeous, my tomatoes are coming in slowly but surely, although the plants are a little scraggly looking from all the rain in June! I am assured of one misshapen, teeny tiny jalapeno, and my arugula didn't do well at all. Forget the raspberries. and I have high hopes for my basil which seems to be picking up and doing well! No worries because at least some of the supermarkets here get in some nice organic produce most of the time.

I'm joining in with a Garden Frittata, that has everything in it but the kitchen sink! We made it camp this past week to feed 20 kids who are in the camp cooking club. I work in a day camp summer as a baking counselor, kind of funny since I can't bake, but the cooking part works for me. I have a co-counselor. She can bake, but doesn't cook. So together we get it all done!

A frittata is easy, feeds a lot of people, and you can use whatever you have on hand. No need to even measure, at least not the way I work in camp, this one used about a dozen eggs, a little over a cup of skim milk, I just sort of poured. Salt and pepper and mixed it all up. Threw in some shredded cheeses and whatever vegetables I found in the frig. Cut it in squares and served.


This one has red pepper, yellow pepper, mushrooms, shredded carrots, onions, broccoli, sugar snap peas, cheddar and mozzarella cheeses. I sauteed the vegetables first and then mixed them into the egg mixture. Poured it into an 9X13 roasting pan and baked it until it was set. You can also start it in a skillet and then finish in the oven but of course, I went with the easy way!

Here's a basic recipe...
Baked Garden Frittata
Printable Recipe
serves 4

8 eggs (beaten)
1/2 cup milk
any vegetables you like (asparagus, onions, broccoli, spinach, mushrooms, potatoes - roast, steam or saute the vegetables first!)
a little olive oil for the vegetables!
1 cup (or more) shredded cheese
salt and pepper

You can use diced ham, bacon or sausage, too!

Preheat the oven to 350 degrees.

Mix together the eggs, milk, and some of the cheese. Sprinkle in some salt and pepper taste.

Saute or roast the vegetables with a little olive oil or butter until softened and getting a little color.

Pour the egg mixture into a large pie dish or a rectangle baking pan. Then add the vegetables and the rest of the cheese. Bake until puffed and set in the middle, and a small knife inserted into the center comes out clean, about 40 to 50 minutes. You can serve it on a plate by sliding it out of the pan, or invert it onto a plate and serve it browned bottoms up! or the easy way, just right out of the pan!

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