I love the site Hilary’s Table. Hilary is a Rye resident who started her business after graduating from the Peter Kump’s Institute of Culinary Education and working in some of the finest New York restaurants, such as The 21 Club, Sign of the Dove and Lespinasse. She wrote a wonderful book and recipe box, “My Wonderful A-Z Recipe Book/Box” Hilary offers cooking classes, consultations and more. Her recipes are amazing and she so generously offered to share them with you during the next few months! I cannot wait. Her latest offering is Farmers Market Fritatta.
image Hilary’s Table
Ingredients
- 2 tablespoons extra-virgin olive oil
- 5 cups of loosely picked greens, such as Arugula, baby spinach, or baby chard
- 1 cup tomatoes, chopped into bite size pieces
- 12 large eggs
- 1 cup milk
- 1 Tablespoon of butter
- 2 tablespoons chopped herbs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3/4 cup grated Fontina or what ever you semi soft cheese you find
- ¼ cup parmesan cheese ( optional)
Preparation
- Preheat the oven to 350 degrees F.
- In a 10-inch ovenproof sautee pan over moderate heat t up the olive oil and in small batches add the greens, stirring frequently, until wilted, 1 to 2 minutes.
- Remove form the heat and add the tomatoes
- Whisk together eggs, milk, basil, salt, and pepper until combined and then pour over Arugula and tomatoes.
- Sprinkle cheese evenly on top and place the omelet pan in the center of the oven.
- Bake the frittata for about 50 minutes, until it puffs and a knife inserted in the middle comes out clean.
- Serve got and enjoy!
image Hilary’s Table