Saturday, February 7, 2009

Garden Vegetable Frittata

So I decided to try Garden Vegetable Frittata from Company's Coming 30-minute weekday meals (page 83).

I leave it up to you but the comment has been made that this is an glorified omelette!

Garden Vegetable Frittata
  • Oil
  • 1 cup chopped zucchini (peel on)
  • 1 cup mushrooms sliced
  • 1 cup thinly sliced red pepper
  • 1/2 cup sliced green onion
  • 8 large eggs
  • 3 tbsp sun-dried tomato pesto (i used a new President's Choice product as was impressed)
  • Salt & Pepper
  • 1 cup grate Asiago cheese (or whatever is on hand)
  1. Heat some oil in a non-stick the medium frying pan on medium high heat.
  2. Reduce the head to medium and add the Zucchini, mushrooms, red pepper, and green onion.
  3. Cook for about 8 minutes, stirring occasionally until all liquid is gone 
  4. Preheat the broiler.
  5. Beat eggs, pesto and pepper with wisk in a medium bowl until well combined.
  6. Pour over the vegetables.  Stir well and spread egg mixture evenly in pan.
  7. Reduce heat to medium-low and cook for 5 minutes until bottom is golden and top is almost set. the remove from heat.
  8. Sprinkle with cheese and broil for about 4 minutes until the frittata is set and cheese is golden.
Before doing this make sure you have an oven safe frying pan that you are using!

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