Summer Garden Parties- Two Vegetable Frittatas Using Summer’s Bounty
Frittatas, which are essentially an open faced omelette, are an extremely versatile and inexpensive dish for entertaining. Frittatas can be made with all sorts of fillings. Throw in your favorite vegetables, perhaps a bit of bacon, ham or sausage, a great cheese or two-and voilá. I even had someone tell me recently he had made a corned beef and cabbage frittata. I don’t know how I feel about that one, but you get my point. The only limit is your imagination.
They can be baked and served hot out of the oven, or made ahead of time and reheated. They’re even good at room temperature. And like the other items in our summer garden party menu, they move well from brunch to lunch, and even into a light supper menu. They can be baked in a pie dish and cut into wedges, or in a rectangular baking dish and cut into individual bites of any shape you like with a knife or cookie cutter.
For our summer garden party, I’ve cooked up a couple frittatas with some of my favorite summer vegetables- a Southwestern Shiitake Mushroom and Corn, and a Ratatouille, both of which showcase summer’s bountiful crop. You'll find the recipes on the following page: