Fast Frittata
from The Clueless Vegetarian by Evelyn Raab
1/4 cup olive oil
1 medium onion, chopped
1 1/2 cups sliced or diced vegetables - raw mushrooms, zucchini, peppers, spinach, asparagus, cooked potato, green beans, corn, carrots, broccoli - use your imagination
6 eggs, beaten
1/4 cup grated Parmesan cheese (or a mix of Parmesan and Cheddar - or your favorite cheese)
chopped fresh herbs (if you have them)
salt and pepper to taste
2 Tbsp. butter or margarine
Heat the oil in a 10-inch skillet over medium heat. Add the chopped onion and cook, stirring for about 5 minutes, until the onion is softened. Throw in whatever raw vegetables you're using and cook until they're almost tender, then stir in any cooked vegetables and saute for 1 or 2 minutes longer, until everything is heated through.
Remove the vegetable mixture from the skillet and add to the beaten eggs in a bowl. Stir in 2 Tbsp. of the grated Parmesan cheese, whatever herbs you're using, and salt and pepper to taste. Stir to combine.
Melt the butter over medium heat in the same skillet in which you cooked the vegetables. Let it get foamy, then pour in the egg and vegetable mixture, spreading it evenly in the pan. Lower the heat to very low and cook, gently, for 15 to 20 minutes, just until the eggs are set but still wobbly in the middle.
Sprinkle the frittata with the remaining Parmesan cheese and place under a preheated broiler element for 1 to 2 minutes, just until the top is set and lightly browned.
Loosen the edges of the frittata with a knife and slide it out onto a plate. Cut into wedges to serve.
Makes 3 servings.
from The Clueless Vegetarian by Evelyn Raab
1/4 cup olive oil
1 medium onion, chopped
1 1/2 cups sliced or diced vegetables - raw mushrooms, zucchini, peppers, spinach, asparagus, cooked potato, green beans, corn, carrots, broccoli - use your imagination
6 eggs, beaten
1/4 cup grated Parmesan cheese (or a mix of Parmesan and Cheddar - or your favorite cheese)
chopped fresh herbs (if you have them)
salt and pepper to taste
2 Tbsp. butter or margarine
Heat the oil in a 10-inch skillet over medium heat. Add the chopped onion and cook, stirring for about 5 minutes, until the onion is softened. Throw in whatever raw vegetables you're using and cook until they're almost tender, then stir in any cooked vegetables and saute for 1 or 2 minutes longer, until everything is heated through.
Remove the vegetable mixture from the skillet and add to the beaten eggs in a bowl. Stir in 2 Tbsp. of the grated Parmesan cheese, whatever herbs you're using, and salt and pepper to taste. Stir to combine.
Melt the butter over medium heat in the same skillet in which you cooked the vegetables. Let it get foamy, then pour in the egg and vegetable mixture, spreading it evenly in the pan. Lower the heat to very low and cook, gently, for 15 to 20 minutes, just until the eggs are set but still wobbly in the middle.
Sprinkle the frittata with the remaining Parmesan cheese and place under a preheated broiler element for 1 to 2 minutes, just until the top is set and lightly browned.
Loosen the edges of the frittata with a knife and slide it out onto a plate. Cut into wedges to serve.
Makes 3 servings.
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