Clint Eastwood probably ate stuff like this while filming one of his infamous Spaghetti Western movies in the 1960’s, including “The Good, the Bad and the Ugly” in 1966. The then-young Eastwood starred in several films by Italian director Sergio Leone, which typically featured an Italian cast, directors and producers.
We’re betting these people enjoyed some Western/Italian food on the set.
Garden Vegetable Frittata
OK, maybe they weren’t into the vegetable thing so much back in the day, but it’s spring and we’re a lot healthier nowadays. Actually, you can put whatever you like in this frittata.
Makes 6 servings
Prep time: 20 min.
Cook: 25 min.
2 Tbsp. olive oil, plus more for drizzling
5 small red potatoes, thinly sliced
1 bunch green onions, trimmed and sliced
1 cup grape tomatoes, sliced
1 c up baby spinach, torn
1 clove garlic, crushed
1 Tbsp. chopped fresh basil, plus more for garnish
1 to 2 cups shredded Asiago cheese, plus more for garnish
Kosher salt and freshly ground black pepper
Preheat oven to 350-degrees.
Heat 1 Tbsp. olive oil in a large skillet over medium heat. Add the sliced potatoes to the skillet and saute for about 6-8 minutes until tender, but firm. Remove the potatoes from the skillet. Add another Tbsp. olive oil and add the green onions, tomatoes, spinach and garlic. Saute for an additional 1-2 minutes or just until the spinach is wilted. Season the vegetables with salt and pepper.
In a medium bowl, beat together the eggs, basil, cheese, salt and pepper. Pour into the skillet over the vegetables. Reduce heat to medium-low and scramble the eggs for 1 minute. Return the potatoes to the skillet. Cook for an additional 2-3 minutes or just until the eggs start to set around the edges. Drizzle olive oil around the edge of the pan to ensure easy removal.
Finish cooking in the oven for an additional 10-12 minutes until the eggs have completely set in the center. Serve straight out of the skillet or flip onto a serving plate. Garnish with shredded Asiago cheese and fresh basil.