A Frittata For All Seasons

I used to be a volunteer at The Edible Schoolyard in Berkeley, CA for about 8 years.

After college I had read an article about Alice Water’s school garden and kitchen project and felt called to be a part of her vision in some way.  I resonated with their mission that kids should be connected to their food, and understand where it comes from. The Edible Schoolyard knows that this happens most successfully when kids are directly engaged in the process of growing, cooking, and sharing the food that they are going to eat.  I learned so much from my time there, and met some of the most incredible humans (who I am friends with to this day).

I had no idea what a Frittata was until I was a part of Alice’s world and the Edible Schoolyard. A Frittata was often made for our staff meal, and its ingredients would always be reflective of what was in-season.  

I love a big frittata in a cast iron skillet for brunch with friends, but it is equally good as leftovers in the fridge for a quick breakfast option during the work week.

This past summer I was on vacation back East, and it was the height of tomato, corn, and basil season, so I was inspired to make this Frittata:

8 eggs cracked into a bowl, add salt and pepper, whisk and set aside.

1 onion sauteed in olive oil and salt until soft and caramelized

3 small potatoes peeled, parboiled, cubed, and then sauteed/browned in olive oil

A handful of sungold tomatoes (or cherry tomatoes) sliced in half

1 ear of corn cut off the cob

4-5 leaves of basil, torn

Pour ingredients into a 10inch cast iron pan (the one you just used for the onions should be perfectly oiled)

Mix together well, then cook on low heat for 3-4 min

Put entire pan into the oven and bake at 350 for about 20min or until just set

Take the pan out of the oven

Its best if you can let it cool for about 20-30min, then cut and serve