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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Paulette Mitchell's . If you'd like, add some cooked chicken or shrimp or substitute other vegetables (up to 3 cups total), such as the odds and ends of vegetables left over after preparing recent meals. The frittata makes a quick-to-prepare dinner or serve it for a hearty Sunday brunch. Ingredients:
3 tablespoons butter |
1 cup sliced mushrooms |
1 cup sliced zucchini |
1/2 red bell pepper, cut into julienne strips |
1/2 green bell pepper, cut into julienne strips |
1/4 cup coarsely chopped onion |
1 garlic clove, minced |
4 eggs, lightly beaten |
2 tablespoons water |
3/4 cup freshly grated parmesan cheese, divided |
1 dash fresh ground pepper |
1 teaspoon minced fresh basil or 1/4 teaspoon dried basil |
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano |
fresh ground pepper (optional) |
paprika (optional) |
1 sprig fresh basil (optional) |
Directions:
1. Heat the butter in a large nonstick skillet over medium-high heat; add the mushrooms, zucchini, bell peppers, onion, and garlic.
2. Cook, stirring occasionally, until the vegetables are tender, about 4 minutes.
3. Meanwhile, lightly beat the eggs and water with a fork or whisk just long enough to combine.
4. Whisk in 1/4 cup of the Parmesan cheese and the remaining ingredients; Pour the mixture over the cooked vegetables in the skillet.
5. Tilt the pan cover over the pan, allowing the steam to escape; Cook until the eggs are set, about 6 to 8 minutes.
6. Serve the frittata directly from the skillet or loosen it around the edges with a spatula and slide the frittata onto serving platter.
7. Sprinkle with remaining Parmesan cheese and slice into wedges for serving.
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