My light and aromatic Vegetable Frittata makes the perfect meal whether it's breakfast, brunch, lunch or dinner. Frittata's are a great vessel for any of your favorite vegetables and cheeses. It's hardy, full of flavor and filling. Ingredients: 10 eggs whipped (serves 5) 1/4 cup skim milk 2 tbsp. butter (canola oil or non stick spray is fine too) 1 tsp. salt 1/8 tsp. pepper 1/2 cup of chopped cherry tomatoes 1/2- 3/4 cup of chopped onions 1/3 cup of yellow pepper ( or any other peppers you like) 1 cup of chopped Crimini mushrooms (i.e. Baby Bella) Tools: 1 medium to large non stick skillet that can go into an oven or an iron skillet Cutting Board Chef's Knife Finely chop up your pepper, cherry tomatoes, parsley, mushrooms and onions. Pre-heat skillet to medium heat. Sauté your onions and peppers first. Add salt and pepper to taste. When the onions look translucent and the peppers are nicely caramelized then add in your mushrooms until they cook down. Whip together the eggs, milk, salt and pepper. Add in the chopped parsley and tomatoes. Pour mixture into the same skillet with the sautéd onions, mushrooms and peppers . Cook on stove top until the edges of the frittata look solid. Then in a 350 degree pre-heated oven, move your skillet into the oven to finish off cooking the frittata. Once the the center looks solid, take it out, slice and serve.
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