Roasted Vegetable Frittata

They say opportunity will never come knocking at your door. I'm here to tell you- that is totally not the case. Sometimes, rare as it made be, that is exactly what happens. In my case, I was recently approached by the general manager of one of Des Moines' newest and trendiest restaurants and asked to help collaborate on a brunch menu for the new weekend brunch they were planning to add. Talk about thrilled! My brain immediately started kicking into overdrive. Ideas flooded my head, but I couldn't go with just any old brunch dish. This had to be really special, something I haven't seen in every other brunch spot in the city. I proposed a number of unique dishes, but this one was my favorite.

Many restaurants and chefs are embracing the "farm to table" ideal. Here in Des Moines that is also the case. In Iowa we have some of the most beautiful and varied produce you can find. We also have four seasons, so the availability of fresh fruits and vegetable is always changing. Farmers are going organic more and more often. There are a couple large well-known local farms that provide a good chunk of produce, especially salad greens, to some of the metro's best dining spots. Local chefs are developing relationships with local meat producers as well, which means the chef has an eye on their meat literally from birth to butcher- they can see how the animals are raised and fed, and if you think that doesn't make a difference, you need to have a side by side tasting and see for yourself. Iowa is home to several notable meat producers like Rustik Rooster Farms, owned by Carl Blake, who raises the amazing Swabian Hall hogs. Rustik Rooster has even been featured on Travel Channel's Bizarre Foods (I will spare you the details of what they were eating......). Beef and pork from the Niman Ranch make their appearances on many menus in the city.

And then........we have the market. Our farmers' market. Des Moines is home to one of the biggest and most visited and diverse farmers' markets in the country. It's even become a summer tourist destination- for real! What once was a line of stands along Court Avenue filled with your typical garden produce in downtown has grown into a huge market encompassing many blocks, several streets, sidewalk brunch in the many restaurants, live entertainment, ethnic food stands, produce of every kind imaginable, fresh flowers, baked goods, snacks, arts, crafts, jewelry, even farm fresh eggs and meats. It's crazy how much our market has grown over the years, and every year it just gets bigger and better. With the growing market, of course the variety of produce has grown and evolved. For me, this means a whole wide world of delicious things to play with.

Let's face it, I am a veggie nut. I'm definitely a meat eater, don't get me wrong, but I am perfectly happy with a few bites of steak and a whole plateful of something that grew in the soil. I'm sure I've told you that growing up my mom boiled the life out of every veggie my dad lovingly grew in their garden. Not so with me. I prefer to roast my veg. Roasting brings out the earthy flavors, creates crispy edges and caramelized goodness, retains texture and color and nutrients, and they're just so GOOD when they're roasted! Roasted veg get incorporated into a lot of dished at our house, even though they are just as amazing on their own. While we rarely have leftovers, they make great additions to salads and soups and pizzas and just about anything you can create.

Ewwwwwww !! Powdered cellulose! That's WOOD!

Today we're making a roasted veggie frittata, which, incidentally, was one of my suggested recipes for this restaurant's weekend brunch menu. It's just a fancy Italian word for a big fat omelet/quiche hybrid that you start in a skillet and bake in the oven. Mine is going to be loaded with roasted vegetables and not overloaded with cheese- just enough. Choose whatever cheese you like. I love so many cheeses it's nearly impossible to choose just one, and for this recipe I chose Jarlsberg and Asiago. Jarlsberg is one of my very favorites for cooking because it melts so perfectly and Asiago is so intense- it adds a lot of savory impact without a ton of cheese. If you can't find it, Parmesan is a great substitute. I highly recommend using FRESHLY SHREDDED Parmesan or Asiago in this dish, instead of the dry grated stuff in the plastic jar. You get a much better flavor and appearance using shredded, and for the very very best results, buy a hunk and shred it yourself right before using it. You will not regret the extra time or the extra little bit it costs to buy good cheese. The stuff in the bags and jars at the store- I know we all use it, even I do on occasion- is usually loaded with cornstarch and anti-caking agents and other fillers. It'll work, but it's not the best option. Also, I often lecture people on the butter vs. margarine debate. Please please please if you never listen to another word I say just please I beg you, use real butter. Butter melts into this lovely flavored liquid fat that's a real dairy product. It's real. Margarine melts into an amalgamation of horror that's mostly water. It will ALWAY affect the consistency of your finished dish and the fake butter flavor never is the same.

Sinful Food's amazing olive oils are key to adding flavor to this dish. In this dish, you can use the basil oil, garlic or Italian herb, whichever you like. You can buy yours HERE.

Roasted Vegetable Frittata

1 small bunch asparagus

1 small to medium zucchini*

1 or 2 bell peppers- choose red, orange or a purple variety

1 lb. baby potatoes- choose a colored variety

6 cloves garlic

1/4 cup chopped fresh chives

1 tablespoon chopped fresh thyme

1 tablespoon chopped basil

salt and pepper

10 eggs

3/4 cup half and half

1 cup shredded Jarlsberg

1/4 cup shredded Asiago cheese, plus more

1/4 cup butter

Sinful Food olive oil- garlic, basil or Italian herb 

* I used baby zucchini and cut them into bite sized chunks.

Heat oven to 425 degrees.

Cut the vegetables into one inch pieces. Chop the garlic. Toss together in a large bowl with a couple tablespoons of olive oil, one teaspoon salt and 1/2 teaspoon black pepper. I tossed the red pepper, asparagus and garlic in a separate bowl because they take less time to cook. Place on a large baking sheet lined with parchment, spread out into a single layer and roast for 15-25 minutes until just tender and some edges are beginning to brown, adding the reserved vegetables halfway through. You can also pop under the broiler for a quick minute to get some browning if needed. Set aside.

Beat together the eggs, half and half, herbs and cheeses.  

Heat a large heavy ovenproof skillet such as cast iron over high heat until hot. Add 1/4 cup of butter and melt, swirling to cover the bottom. Reduce the heat to medium low and add the vegetables to the skillet, spreading evenly. Pour the egg mixture over and cook for about 2 minutes without stirring. Transfer to the oven and bake for 30-40 minutes until set. Sprinkle with additional Asiago cheese during the last 5 minutes of baking.

Remove from oven and allow to cool slightly. Cut into wedges and serve warm or at room temperature.

Talk about the perfect lunch, brunch or picnic dish- this is it! It's filled with good for you ingredients and lots of protein-rich eggs. You can make it ahead and warm it in the oven, covered tightly with foil, and it travels like a pro. The recipe is also super flexible so you can use up whatever bits and bobs of cooked veggies you have hanging out in the fridge, and you can add bacon, sausage, ham, seafood- whatever you like. Have extra taco meat? Use potatoes, bell peppers and onions and top with a little dollop of sour cream, guacamole or salsa. Go Italian with ham or sausage or ground beef, veggies and a little spoonful of marinara over each serving. Use your imagination and create the perfect brunch dish for you!
 


Disclosure of Material Connection: This is a "sponsored post." As a Brand Ambassador, the company who sponsored it compensated me via a cash payment, gift or something of value. Regardless,  I only recommend products or services I believe are of good quality and safe. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

Super Easy Mini Frittatas

The Chef and I, we really aren't morning people. Likewise, we aren't big breakfast people either, unless we're having breakfast for dinner- I can get behind that idea! When you're serving breakfast for dinner however, a bowl of oatmeal or cereal and toast is not going to cut it. You need something more substantial. When my kids were young I used to love making breakfast stratas and casseroles, especially on the weekends and holidays. They all have their own homes and traditions now, and I don't have to feed big crowds anymore. Sometimes though, I get a craving for some really lush breakfast food.

We all know we should start the day with a good breakfast, and driving thru the fast food place for a biscuit of fat and a cup of bad coffee isn't the way to go. Again, these little frittatas fit the bill to perfection. You can zap em in the micro on the way out the door and have a mess-free road snack or heat them up at the office and make everyone else jealous!

These mini frittatas are perfect for us. The leftovers freeze great, reheat in a snap and make great picnic foods. They are perfect for a light lunch on the deck, with a nice chilled glass of wine and make good party foods too- just make teeny ones in mini muffin cups for a bite-size appetizer. They are super easy to mix up and are so versatile. Use your favorite cheese. Use whatever vegetables you like- broccoli is delicious, and of course, spinach, kale or other greens. I like to add some diced sweet red or orange bell pepper for a pop of color if I have one around. Let's make frittata!

To make Easy Baby Frittatas you will need-

• 1 small bunch fresh asparagus
• 1 package fresh mushrooms
• small bunch scallions
• 1/2 lb sliced bacon
• 1 bag shredded hash browns (thaw if frozen)
• 1-2 cups shredded cheese (Colby Jack is great)
• 1/4 cup creme fraiche, sour cream or plain yogurt
• 9 large eggs
• 2 teaspoons fines herbes*
• salt and pepper
• olive oil
• cooking spray

* For the herbs, you can use fresh or a dried fines herbes mix, such as Penzey's. If you use fresh, plan on 2-3 tablespoons minced and combined fresh parsley, chervil, chives and thyme.

Heat the oven to 375 degrees.

Slice off the asparagus tips; set aside. Slice the tender parts of the stems and set aside. Chop the mushrooms in small dice. Slice the scallions. Heat a couple tablespoons oil in a skillet. Saute the asparagus stems, mushrooms and scallions for a few minutes until the mushrooms are softened. Add the asparagus tips; remove from heat after a minute. Set aside to cool.

Slice the bacon into lardons. Cook in heavy skillet until browned and crispy. Remove and let drain on paper towel.

In a large bowl, beat the eggs. Stir in the vegetables, bacon, cheese, creme fraiche, herbs and season with salt and pepper. 

Spray cups of muffin pan with cooking spray. Divide mixture among cups. Bake for 25 to 30 minutes until the eggs are set. Remove and let cool slightly. Remove from pan. Serve warm or at room temperature.

Besides making these yummy little breakfast treats I also got to play with my new mini Santoku knife by Joseph Joseph. I talk about knives all the time and everyone who knows me KNOWS I am deeply obsessed. I found this knife in a little gourmet store in the city and figured I could spend a few bucks on a new toy and see how I like it. 

The handle feels great in my hand, and for a small knife, it has a great deal of "heft." They also designed the handle to have a built in stand to keep the blade from resting on dirty surfaces, or dirtying clean surfaces.

The blade is colored so we'll have to see how durable the color is over time. The edge is beautifully sharp, as I'd expect from a new knife, and chopping was very easy. It feels thinner than some of my other knives, so I'm anxious to see how that compares. I am actually surprised that I got so much weight behind this small knife. Looks can be deceiving, I tell ya!

The knife also comes with a sheath to protect the blade- that's a huge bonus for me. So many inexpensive knives do not have covers and can be dangerous to store and difficult to keep sharp. 

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I mentioned. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 55: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."