Search This Blog

Pages

Monday, September 15, 2014

VEGETABLE FRITATTA

I had always wanted to try my hand at a frittata, but I didn't have an oven-proof pan and most recipes that I have you finish cooking it in the oven.  So....no more excuses, I went and bought a cast iron skillet and enjoyed my first frittata!  Not bad!

I love having egg dishes for breakfast....that protein can really keep me full until lunchtime, and sometimes until a late lunchtime!

INGREDIENTS:

while cooking on the stove top
1 tsp. olive oil
1 medium yellow onion, chopped
1 clove garlic, minced
1 green bell pepper, chopped
4 beaten eggs
2 Tbsp. freshly grated parmesan cheese
½ tsp. chopped fresh rosemary or oregano, or ¼ tsp. dried
salt and freshly ground black pepper
1 large baking potato, cooked and cubed
fresh out of the oven
1 medium tomato, chopped
spicy tomato salsa for garnish

DIRECTIONS:  (serves 4)

Heat olive oil in a large non-stick skillet; saute' onion, garlic and pepper until soft, about 3 minutes. Combine eggs, cheese, herbs, salt, and pepper in a bowl.  Add potato (I cooked mine in the microwave) and tomato to the skillet and immediately top with the egg mixture.  Cook over low heat until nearly cooked through; top should be slightly uncooked.

Transfer skillet to the broiler for a minute, or until the top is done and slightly browned.  Loosen frittata around the edge with a narrow spatula and slide frittata from skillet to a plate.   Cut into quarters and serve with salsa.

Enjoy!

No comments:

Post a Comment