Garden Vegetable Frittata |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This tasty Frittata can be made up to 2 hours in advance. Found in Foster's Market newsletter. Haven't made this as yet but I assure you it won't be long before I do. Ingredients:
1 tablespoon olive oil |
1 tablespoon butter |
3 small red potatoes, cut into 1/4-in .-thick slices |
1 small red onion, thinly sliced |
1 small zucchini, cut into 1/4-in . thick rounds |
1 small red bell pepper, diced |
1 cup firmly packed fresh baby spinach leaves, washed |
1 cup shredded gruyere or 1 cup sharp cheddar cheese |
1 teaspoon salt |
1/2 teaspoon black pepper |
10 large eggs, lightly beaten |
1/4 cup cream cheese, small pieces |
1 tablespoon chopped fresh rosemary |
Directions:
1. Preheat oven to 400ºF,
2. In 12-in. ovenproof, nonstick skillet, heat oil and butter over medium-high heat.
3. Add potatoes and onion; cook, stirring occasionally, 10 to 12 minutes, until lightly brown and crispy.
4. Add zucchini and bell pepper; cook 3 to 4 minutes, until zucchini is lightly cooked.
5. Add spinach; cook 1 minute, until wilted.
6. In bowl, whisk Gruyere, salt, pepper and eggs; pour over vegetables in skillet.
7. Remove skillet from heat.
8. Gently shake skillet to move eggs through vegetable mixture.
9. Scatter cream cheese over egg-vegetable mixture.
10. Top with rosemary.
11. Place skillet in oven.
12. Bake 18 to 20 minutes, just until eggs are set.
13. Remove from oven.
14. Cut into 6 wedges.
15. Serve immediately or let cool to room temperature.
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