Ingredients

  • 96 large eggs
  • 4 bunch fresh basil, chopped
  • 1 bunch fresh parsley, chopped
  • 1.33 tablespoons salt
  • 1.33 tablespoons pepper
  • 480 grams prosciutto or bacon
  • 1 cups olive oil
  • 5600 grams squash, yellow halve, sliced
  • 1760 grams swiss chard chopped
  • 16 medium onions, finely chop
  • 880 grams parmesan cheese, grated
  • 80 zucchini blossoms

Directions

1. Whisk together eggs, basil, parsley, salt and pepper in a bowl.
2. Cook prosciutto in oil in ovenproof, nonstick skillet until crisp. Add zucchini, chard and onion and cook, covered, until vegetables are just tender. Add blossoms and stir in. Pour egg mixture into skillet and cook, lifting up cooked egg around edge to flow underneath, until edge is set. Sprinkle with cheese. Broil frittata about 6 inches from heat until golden.
3. Cool frittata, then loosen edge and slide onto a large plate. Cut into wedges and serve.

Notes
Serving Ideas:Original serves 6 as a light coarse. Rescale back to 6 from 96. For Vegetarians omit 40 grams bacon or proscuitto for 6 servings (480g for 96 servings)


Categories
Main, Vegetarian, courseBreakfast, ideas
Keywords
Vegetarian Main courseBreakfast ideas
MacGourmet downloadSummer Vegetable Frittata. To import, drag image to your MacGourmet recipe box.