Description
This wonderful Spanish Vegetable Frittata has an abundance of fresh summer vegetables and an earthy-sweet flavor from saffron.
Ingredients
Scale
- 1 medium or 2 small Yukon Gold potatoes*
- pinch of saffron
- 2 tablespoons boiling water
- ¼ cup extra virgin olive oil
- 1 small onion, quartered lengthwise and thinly sliced
- 1 medium zucchini, thinly sliced into rounds
- 1 small bell pepper, red, green or yellow – stemmed, seeded and thinly sliced
- 1 cup chard or spinach, stems removed, leaves coarsely chopped
- 6 large eggs
- 1 tablespoon avocado oil or ghee
Garlic Avocado Mayonnaise (optional)
- ¼ cup Avocado Mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon garlic minced
- 1 tablespoons extra virgin olive oil
Instructions
- Put the potato in a medium saucepan, cover with water and bring to a boil.
- Add a pinch of salt and simmer over moderate heat until the potato is tender 20 minutes.
- Drain and let cool completely. Peel and cut into ½ inch pieces.
- In the meantime put saffron in a small heatproof bowl and add the boiling water. (I use some of the boiling water from the potatoes before adding the salt). Mix and let cool.
- In a large sauté pan, heat ¼ cup of the olive oil. Add the onion and a generous pinch of salt. Cook over medium-low heat stirring occasionally until just soft, about 3 minutes.
- Add the zucchini and bell pepper. Sprinkle with salt and cook, stirring occasionally until tender about 5 minutes.
- Add potato, mix until coated and hot, 2-3 minutes
- Add Swiss chard and stir until just wilted. Season with salt and pepper
- Transfer vegetables to a colander. Let cool and drain for about 15 minutes.
- In a large bowl, beat the eggs with the brewed saffron and a pinch of salt.
- Fold in the vegetables and let stand 10 minutes.
- In a large skillet, heat 1 tablespoon of avocado oil on high until it shimmers.
- Add the egg mixture and cook over medium high heat, shaking the pan and stirring quickly with a fork until some of the egg starts to set, 1-2 minutes
- Turn on your broiler to preheat.
- Smooth the top and cook over low heat until the frittata is mostly set but the top is slightly wet about 5 minutes.
- As the frittata cooks gently lift the sides of it with a spatula while tilting the skillet to spread the egg around.
- Put it under the broiler for another 2-3 minutes until the egg is completely set.
- Remove from the pan, cut into 8 wedges and serve alone or with garlic avocado mayonnaise. It can also be served right from the pan.
- To make the garlic avocado mayonnaise: in a small bowl, whisk the mayonnaise with garlic, lemon and olive oil.
Notes
To make the frittata in 30 minutes leave out the potato.
The recipe can easily be doubled for 8 people.
- Prep Time: 20
- Cook Time: 40 minutes
- Category: Paleo, Gluten Free, Dairy Free, Vegetarian
- Method: Saute
- Cuisine: Mediterranean