2019’s second tent event, a chef’s demo by Chef Station’s Elio Romero, was a delicious, seasonal success. Here’s the recipe for his wonderful creation.

One of the great things about a recipe like this is that, as ingredients fall out of season, you can swap out almost anything in the recipe, except for the eggs!

Elio Romero’s Vegetable Frittata

Ingredients

• 4 tablespoons olive oil
• 1 cup diced red onion
• 2 cups diced heirloom tomatoes
• 2 cups green beans
• 1 cup diced green bell pepper
• 1 1/2 cups (1/2-inch) sliced zucchini
• 1 1/2 cups (1/2-inch) pieces asparagus
• 1 cup baby spinach
• 1 cup parmesan cheese
• 1 1/2 cups sliced cooked potatoes
• 1/2 teaspoon freshly ground black pepper
• 12 large eggs

Method

1. Preheat oven to 350 degrees F
2. Heat oil in heavy 10-inch skillet over medium heat. Cook onion with a pinch of salt,
   stirring occasionally, until onions soften and start to turn translucent, 5 to 6 minutes.
3. Add peppers, green beans and zucchini; season with pinch of salt. Cook until
   zucchini start to get tender and pale green, about 5 minutes.
4. Add tomatoes and asparagus and cook until bright green, about 1 minute.
5. Add spinach and another pinch of salt, cooking until wilted, 1 minute.
6. Stir in cooked potatoes and heat through, about 5 minutes.
7. Crack 12 large eggs into a bowl. Add salt, and pepper. Whisk for at least 30 seconds.
8. Pour eggs into over vegetables in skillet over medium heat. Add ½ cup of cheese;
   stir lightly until evenly distributed. Top with remaining cheese. Remove from heat.
9. Bake in preheated oven until eggs are set, 15 to 20 minutes.