Summer Vegetable Frittata with Haleakala Ruby Red Hawaiian Sea Salt
- 1 1/2 cup cooked potatoes, peeled and sliced
- 2 big pinches of fleur de sel style salt, 1 pinch for the water and 1 pinch for the vegetables
- 1 tablespoon olive oil
- 1 large bell pepper, seeds removed, sliced
- 1 zucchini, cut into rounds
- 1 summer squash, such as pattypan squash, cut into small pieces
- 1/2 cup mushrooms, washed and sliced
- 1 cup fresh spinach
- 1/2 cup of cherry tomatoes, sliced in half lengthwise
- 10 large farm-fresh eggs
- 4 ounces goat cheese
- Haleakala Ruby Coarse Red Hawaiian Sea Salt or Molokai Red Hawaiian Sea Salt, for finishing
- Freshly ground Lampong Black Pepper and red pepper flakes, to taste
1. Preheat oven to 350 degrees F. Boil the potatoes in a large pot of salted water until softened, then drain, peel, and cut into pieces. Set aside.
2. Heat oil in a 10 inch cast iron skillet over medium heat. Cook bell peppers until softened, about 3 minutes. Add in zucchini and squash slices, then season with a big pinch of fleur de sel sea salt. Cook for 2-3 minutes until softened. Add in the sliced mushrooms and cook for another 2 minutes. Add in spinach and cook for about 1 minute or until the spinach starts to wilt. Then mix in the cooked potatoes and allow it to warm through, about 3 minutes. Lastly, add in the cherry tomatoes and remove from heat.
3. Meanwhile, crack 10 eggs in a medium bowl and add in a dash of fleur de sel sea salt and freshly ground pepper. Whisk for about 1 minute until the eggs come together. Pour eggs over the veggie mixture. Sprinkle the goat cheese on top.
4. Place in preheated oven and bake for about 12 to 15 minutes or until set (the middle will barely jiggle). Once set, place on the broiler setting and broil for about 1 to 2 minutes to brown the top. Allow to cool slightly, then sprinkle generously with Haleakala Ruby Hawaiian sea salt and serve! Don't forget the hot sauce.
Recipe & Photos by Farah Raqib
To see more of Farah's photos and recipes, visit tplusf.tumblr.com.