Grilled Vegetable FrittataSteven Raichlen
Grilling the vegetables gives this frittata a smoky flavor you just can’t duplicate on the stove. A grill basket makes grilling the veggies a snap.
Grilled Vegetable Frittata
- Yield: Serves 4
- Equipment: a well seasoned 10-inch cast iron or nonstick frying pan; 1-1/2 cups wood chips (optional)
For the vegetables:
- 8 ounces asparagus stalks, trimmed and cut into 1-inch pieces
- 1 small zucchini, cut crosswise into 1/4-inch slices
- 1 small yellow squash, cut crosswise into 1/4-inch slices
- 1 tomato or red bell pepper, seeded and cut into 1/2-inch dice
- 4 scallions, trimmed and cut crosswise into 1/2-inch pieces
- 2 tablespoons extra virgin olive oil
- Sea salt and freshly ground black pepper
To finish the frittata:
- 8 large eggs or 2 cups egg whites
- 1/2 cup half and half
- 1-1/4 cups freshly grated Parmigiano-Reggiano or Pecorino Romano cheese (about 5 ounces)
- 3 tablespoons thinly slivered fresh herbs, including basil, dill, tarragon, flat-leaf parsley, rosemary, sage, and/or other herbs (optional)
- 2 tablespoons unsalted butter or more olive oil
Step 1: Set up your grill for direct grilling and preheat to screaming hot.
Step 2: Place the veggies in a mixing bowl and toss with the olive oil, salt and pepper. Transfer to a grill basket. Grill over high heat, shaking often, until the vegetables are darkly browned, 5 minutes. Set aside.
Step 3: Place the eggs in a large mixing bowl and lightly beat with a fork. Beat in the half and half, 1 cup grated cheese, the herbs, grilled vegetables, and salt and pepper to taste.
Step 4: Melt the 2 tablespoons butter (or oil) in the frying pan directly over one of the burners on your grill. Add the egg mixture and cook without stirring until the bottom starts to brown, 2 minutes.
Step 5: Move the pan away from the heat into the indirect grilling position. For extra smoke flavor, toss the wood chips on the coals or place your grill’s smoker box.
Step 6: Indirect grill the frittata until set and the top is lightly browned, about 15 to 20 minutes. (To test for doneness, insert a bamboo skewer: it should come out dry.) Remove the pan from the oven and let rest for 3 minutes. Sprinkle the remaining cheese on top and cut into wedges for serving. (Optional presentation: Place a heatproof plate or platter on top of the skillet. Carefully invert the pan with the plate, giving the former a little shake to loosen the frittata. Lift the pan: ideally, the frittata will come loose on the plate. Sprinkle the remaining cheese on top and serve at once.)