Vegetable Frittata

The cool Fall weather is perfect to grown broccoli in the garden.  Our peppers are still coming.  This recipe is delightful enjoyed with friends on the deck on an autumn afternoon.

• 16 ozs broccoli
• 1 onion diced
• 2 T olive oil
• 1 red bell pepper, diced
• 8 ozs mushrooms, sliced
• salt and pepper to taste
• 12 large eggs
• 1 c ricotta
• 1 c heavy cream
• 1/2 c fresh basil
• 1c spinach, chopped
• 2 c jack, cheese, shredded

Grease a round, deep 12-inch baking dish and set aside.

Preheat oven to 350F

Place the broccoli in a double boiler with steamer top and steam until just tender.  Remove and set aside to cool.   Meanwhile, place the onion and olive oil in a skillet and cook for four minutes, over medium heat.   Stir in the peppers and mushrooms and season with salt and pepper.   Cook for seven minutes.

Place the eggs with the ricotta, cream, salt and pepper in a bowl and mix together.

Pour half of the egg mixture in the bottom and add the cooked veggies.  Add the basil, spinach and cheese and pour in the remaining egg mixture.   Stir the veggies so egg mixture is incorporated.

Bake until the center is puffed and the frittata is nice and golden about one hour.  Check at half an hour and tent with foil if getting too dark.

You’ll know frittata is done with it puffs slightly at the very center and is not too wobbly.

Let rest for ten minutes before serving.