Fall Scoop
Roasted Veggie and Pesto Frittata with Fried Zucchini Squash Blossoms
Ingredients
- 16 oz. Glenview Farms® Liquid Cage Free Eggs
- 2 T Glenview Farms Sour Cream
- 2 c Rykoff Sexton® Grilled Mixed Vegetables, thawed and roughly chopped
- 2 T Roseli® Organic Basil Pesto
- .5 c Cross Valley Farms® Grape Tomatoes
- 2 T Glenview Farms Cream Cheese
- 4 ea. Chef's Line® Battered Ricotta and Mascarpone Zucchini Blossoms
- 3-4 T Roseli Shaved Parmesan Cheese
PREPARATION
- Preheat the oven to 425°. Whisk to combine Liquid Eggs, Sour Cream, Salt and Pepper.
- Grease a cast iron skillet or half pan. Scatter and layer the cooked veggies in the skillet. Gently pour in the egg mixture. Add dollops of pesto and cream cheese throughout the dish.
- Bake for about 20 minutes. The frittata will puff and pull away from the side of the skillet, and the edges will be light golden brown. Let cool for 5 minutes before serving.
- Fry Battered Zucchini Blossoms according to package instructions. Cut in half lengthwise and top the Frittata. Drizzle with additional Pesto and garnish with Shaved Parmesan Cheese.
Recipe By Liz Howe, Sr. Culinary Manager, USF Corporate Kitchens
Serves 8