Grilled Vegetarian Frittata
I’m listing the ingredients I used for this frittata, but the beauty of a frittata is that just about any vegetable will do. Substitute at will!
1 leek, thinly sliced (white and light green parts only)
1 red bell pepper, diced
1 small sweet onion, quartered and thinly sliced
1 avocado, peeled, pitted and thinly sliced
1 garlic scape, stem only, chopped (or 1 clove of garlic, minced)
4 strips bacon substitute (I used Fakin’ Bacon from Lightlife) (optional)
6 large eggs
handful freshly grated cheese of your choosing
1/2 tablespoon chia seeds (optional)
1/2 tablespoon hemp seeds (optional)
salt and freshly ground black pepper
1. Preheat the grill to medium-high and prepare for direct grilling. (For extra smoky flavors, toss a handful of wood chips on the coals.)
2. Toss the leeks, pepper, onion, avocado and scapes together in a small bowl and season well with salt and pepper. Whisk the eggs in a medium bowl until smooth, then add the cheese and a pinch of salt, whisking to blend.
3. Place a well-oiled, flame-proof, 10-12″ pan directly on the grill grate and allow to heat until the oil shimmers (cast iron works really well here).
4. Add the vegetables to the pan, along with the bacon substitute, if using. Saute until the vegetables are soft and the onions translucent. Use a long-handled spatula to spread the vegetables evenly around the pan.
5. Pour in the eggs. If necessary, gently swirl the pan around (don’t forget a well-insulated mitt) to distribute the eggs evenly. Sprinkle the seeds and some salt and pepper over the eggs. Don’t stir the contents at this point – just let it be. To facilitate cooking the tops of the eggs, close the cover and open the vents.
6. Check the eggs frequently for doneness. When the edges turn a golden brown, remove the pan from the grill. If the tops are not quite done, stick the pan under the broiler for a few minutes until lightly golden and fluffy. (Better to broil than to risk burning the bottoms of the frittata.) Slice and serve.