Reporter Julie Kelley: "Good morning everyone. We are here in Bristol at Jill Kopel's house. A beautiful house too! Thank you so much for having us. Jill owns New Leaf Organics so you spend a lot of time giving other people great, fresh foods. How does that translate into your own family?"
Kopel: "Sometimes not as well as others. I have two young kids so, it's often finding the staples that they love and just working with what's fresh from the field."
Today we're making a frittata. She starts by putting the butter into a large pan.
"So we'll go ahead and get the zucchini started," Kopel says, "and we'll just let it cook for a few minutes until it softens a little bit."
Reporter: "So tell me what else you were going to dump in?"
Kopel: "Oh sure, so that was the onion, that or shallots, so we'll get that started a little bit. Then we'll go ahead and put the fresh garlic in as well."
"My Grandmother was really the only big gardener in my family and loved to cook and really did pass that love on for cooking to me. So I think of her fondly whenever I make stuff like this. My kids, they never got to meet my grandmother but they get to meet her through food and through kitchen stuff so it's great!" she says. "So, I'm going to add in these beet greens, it could be swiss chard, could be kale, could be spinach, whatever you like. Again, a lot of kids who aren't big greens eaters, often if they're chopped up really small they don't really hesitate too much."
Reporter: "And how long would you say you cook all of this down?"
Kopel: "I would say it's pretty quick, maybe five maybe six minutes."
"Just going to turn it up a little bit," she says. "So these are those potatoes that we kind of par boiled for a little bit ahead of time."
Then she adds the rosemary and sage, but says, any herbs work!
Reporter: "Are you a fly by the seat of your pants kind of cook?"
Kopel: "Totally, we call it, I'm probably dating myself, but, McGyver cooking."
She starts spreading out the ingredients in the pan.
Reporter: "So you're actually spreading this out like you're actually going to start making the frittata?"
Kopel: "You have to choose a pan that can go right in your oven under the broiler. You pour the egg in -- and this was seven eggs from our chickens right here in the backyard. You can kind of let it filter in and do a little magic swirling it around. You might even have to lift up the side. Lift up the side to let the egg flow underneath."
Once the eggs cook a bit, she adds the cheddar cheese.
"When it starts to look like and you can see you shake it and not too much action happens, you can bring it over and put it in your broiler," she says. "It's very quick, so don't go too far!"
About three minutes later ...
Reporter: "Oh, it smells so good!"
Kopel: "It does smell good! it's really hot!"
Reporter: "And then you put some of this cheese on there. Can i just sprinkle it on? What Kind of cheese is it?"
Kopel: "So this is parmesan, but you can use really anything. Or you can skip it, but i always think the more cheeses the better."
Here's her recipe:
Jill Kopel's Frittata - New Leaf Organics Farm
3 medium yellow potatoes, quartered and thinly sliced
Kosher salt and freshly ground black pepper
7 large eggs, lightly beaten
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh sage
2 tablespoons unsalted butter
1 small zucchini, finely diced
1 large shallot, minced
3 garlic cloves, minced
8 ounces baby spinach leaves, coarsely chopped
3 ounces Orb Weaver Farmhouse cheese, crumbled (3/4 cup)
1 1/2 ounces Grana Padano cheese, grated (3/4 cup)
1. Combine the potatoes and 1/2 teaspoon salt in a medium saucepan, cover with cold water, and bring to a boil over medium-high heat. Cook until the potatoes are just tender, about 10 minutes. Drain in a colander and set aside.
2. In a medium bowl, whisk together the eggs, rosemary, sage, and sat and pepper to taste.
3. Adjust an oven rack to the top position and heat the broiler. Melt the butter in a 12-inch broiler proof nonstick skillet over medium heat. Add the zucchini and cook until tender, about 5 minutes. Add the shallots and garlic and cook until soft and translucent, about 3 minutes. Add the spinach and cook until just wilted, about 2 minutes. Add the potatoes and cook 2 minutes more.
4. Spread the vegetables evenly over the bottom of the pan. Pour the egg mixture over the vegetables. Using a spatula, gently lift up the vegetable mixture along the sides of the skillet to allow the egg mixture to flow underneath. Sprinkle with Orb Weaver cheese. Reduce the heat to medium-low and cook until the frittata is almost set but still slightly runny.
5. Place the skillet under the broiler and broil until the frittata is puffed and golden brown, about 3 minutes. Let rest for 5 minutes, then, using a rubber spatula, loosen the frittata from the skillet and carefully slide onto a platter. Top with the Grana Padano cheese. Cut into wedges, sprinkle with rosemary and sage, and serve.
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