Zucchini And Bell Pepper Frittata Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1/3 cup: Finely chopped onion,
1 cup: Thinly sliced zucchini,
1/2 cup: Finely chopped red bell pepper,
1/2 cup: Finely chopped green bell pepper,
1 1/2 tbsp: Olive oil,
4 large: Eggs,
2/3 cup: Freshly grated Parmesan,
2 tbsp: Minced fresh parsley leaves,
Directions:
COOKING LIVE SHOW #CL8707
In a 9-inch non-stick skillet cook the onion, the zucchini, and the peppers
with salt and black pepper to taste in 1 tablespoon of the oil over
moderate heat, stirring, for 10 minutes, or until the vegetables are
tender. In a bowl whisk together the eggs, 1/3 cup of the Parmesan and the
parsley, add the vegetable mixture, and stir the mixture until it is
combined well. In the skillet heat the remaining 1/2 tablespoon oil over
moderate heat until it is hot but not smoking, pour in the egg mixture,
distributing the vegetables evenly, and cook the frittata, without
stirring, for 8 to 10 minutes, or until the edge is set but the center is
still soft. Sprinkle the remaining 1/3 cup Parmesan over the top. (If the
skillet handle is plastic, wrap it in a double thickness of foil.) Broil
the frittata under a preheated broiler about 4 inches from the heat for 3
to 4 minutes, or until the cheese is golden, let it cool in the skillet for
5 minutes, and run a knife around the edge. Slide the frittata onto a
serving plate, cut it into wedges, and serve it warm or at room
temperature.
Yield: 2 servings
Posted to EAT-L Digest 03 Sep 96
From: Connie Anderson
Date: Wed, 4 Sep 1996 09:06:17 -0500
Source from luhu.jp
In a 9-inch non-stick skillet cook the onion, the zucchini, and the peppers
with salt and black pepper to taste in 1 tablespoon of the oil over
moderate heat, stirring, for 10 minutes, or until the vegetables are
tender. In a bowl whisk together the eggs, 1/3 cup of the Parmesan and the
parsley, add the vegetable mixture, and stir the mixture until it is
combined well. In the skillet heat the remaining 1/2 tablespoon oil over
moderate heat until it is hot but not smoking, pour in the egg mixture,
distributing the vegetables evenly, and cook the frittata, without
stirring, for 8 to 10 minutes, or until the edge is set but the center is
still soft. Sprinkle the remaining 1/3 cup Parmesan over the top. (If the
skillet handle is plastic, wrap it in a double thickness of foil.) Broil
the frittata under a preheated broiler about 4 inches from the heat for 3
to 4 minutes, or until the cheese is golden, let it cool in the skillet for
5 minutes, and run a knife around the edge. Slide the frittata onto a
serving plate, cut it into wedges, and serve it warm or at room
temperature.
Yield: 2 servings
Posted to EAT-L Digest 03 Sep 96
From: Connie Anderson
Date: Wed, 4 Sep 1996 09:06:17 -0500
Source from luhu.jp
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