- ¾ cup green onion tops, chopped
- ¾ cup fresh basil, julienned
- 2 small zucchini, sliced and grilled
- 4 baby onions, halved and grilled or 1 small onion, thinly sliced and grilled
- 2 yukon gold potatoes, baked and chopped
- 8 eggs
- ½ c feta, coarsely chopped
- ½ tsp salt
- ¼ tsp pepper
- 2 TBS butter, or 2 TBS oil
- 2 TBS RR&Co Savory Roots & Herbs Oxymel
- 1 TBS honey
Place a rack in the center of your oven and preheat the oven broiler.
Warm 2 TBS butter in a 10-inch cast-iron or ovenproof skillet over medium heat. Swirl to coat skillet with butter. When the butter is hot, add potato. Sauté, stirring often, until potatoes are lightly browned, 5-7 minutes. Meanwhile, in a large mixing bowl, whisk the eggs until blended and mix in onion tops, basil, black pepper and salt. In a separate small bowl, whisk together RR&Co Savory Roots & Herbs Oxymel and honey until combined. Set this mixture aside.
Remove the skillet from the heat. Slowly and gently pour in the egg mixture. Layer grilled zucchini and onion over potatoes. Sprinkle with feta. Place the skillet in the oven. Broil until the eggs are set and the top is golden, about 3 to 5 minutes. Watch towards the end of the cooking time to ensure it doesn’t burn. Time will vary depending upon the skillet you are using. If your frittata is not fully cooked, switch the oven to bake at 350 degrees F and continue cooking until the eggs are set. Remove from the oven (skillet handle will be hot!). Let cool a few minutes.
Drizzle RR&Co Savory Roots & Herbs Oxymel sauce over frittata and garnish with edible flowers, if available. Slice and serve warm or at room temperature.