I have to admit, FHE and I struggle with selecting summer vegetables for the garden. We much prefer the leafy greens of the Fall and Winter growing seasons. For starters, FHE isn’t fond of zucchini and squash. (I think those are the only vegetables he begrudgingly swallows and, occasionally, pushes to the side of his plate.) We’re also not terribly inventive about preparing bell peppers, eggplants, and beans. Whatever the reason, we always end up giving away more of the summer garden than we consume.
Then it occurred to me a frittata would be a savory, delicious way to enjoy summer’s beautiful bounty. Filled with orange, yellow, and red bell peppers, leeks, and fresh peas, this recipe offers a colorful crunch from the ordinary brunch favorite. This particular batch also benefitted from the addition of creamy, roasted sweet potatoes and browned Italian sausage but, as with all frittata recipes, you can include whatever ingredients you prefer or have on hand.
Next time you’re left with a bounty of vegetables to use up, consider this easy, make-ahead recipe. (It always works well with zucchini.) Even the most ardent vegetable “haters” will enjoy this cheesy delight. (Topped with ketchup, if you’re Rice Kernel….)
Summer Ricotta Frittata, from Rice Kernel’s kitchen
1 leek, sliced
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1/2 orange bell pepper, diced
1/2 cup peas, freshly shucked
1 cup part-skim ricotta
3 tbsp Parmesan, freshly grated
2 egg whites
2 sausage links (optional)
1 large sweet potato, cubed and roasted (optional)
- In a saute pan, brown sausage, if using. Add leeks, bell peppers, and peas and cook until slightly softened. (They should still have crunch.) Remove from heat and combine with sweet potatoes, if using. Let cool slightly.
- In a mixing bowl, combine ricotta with Parmesan. Add eggs, two at a time, and mix well. Stir in the vegetable mixture.
- Preheat oven to 350 degrees F.
- Prepare a medium casserole dish (about 9 x 9) and pour mixture into the dish. Bake until center is set, about 35-45 minutes.