Italian Garden Frittata
Italian Garden Frittata
Frittatas are to Italians what omelets are to the French. The
ingredients may be the same, but the difference is in the cooking
method. In a frittata the filling is mixed with the eggs, and the
entire mixture is cooked together and left open-faced. 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 tbsp. butter
1 c. sliced mushrooms
1 c. sliced zucchini
½ red bell pepper, cut into julienne strips
½ green bell pepper, cut into julienne strips
¼ c. coarsely chopped onion
1 clove garlic, minced
4 eggs, lightly beaten
2 tbsp. water
¾ c. freshly grated Parmesan cheese, divided (see Tip)
Dash of freshly ground pepper
1 tsp. minced fresh basil, or ¼ tsp. dried
1 tsp. minced fresh oregano, or ¼ tsp. dried
Garnish (optional): freshly ground pepper, paprika, sprigs of fresh
basil
Preparation
Heat the butter in a large nonstick skillet over medium-high heat;
add the mushrooms, zucchini, bell peppers, onion, and garlic. Cook,
stirring occasionally, until the vegetables are tender, about 4
minutes.
Meanwhile, lightly beat the eggs and water with a fork or whisk just
long enough to combine. Whisk in ¼ cup of the Parmesan cheese and the
remaining ingredients. Pour the mixture over the cooked vegetables in
the skillet. Tilt the pan cover over the pan, allowing the steam to
escape. Cook until the eggs are set, about 6 to 8 minutes.
Serve the frittata directly from the skillet or loosen it around the
edges with a spatula and slide the frittata onto serving platter.
Sprinkle with remaining Parmesan cheese and slice into wedges for
serving.
YIELD: 4 servings
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