Adventures Recipes

Wednesday, January 25, 2006

Garden Vegetable Frittata

Garden Vegetable Frittata
from The Foster's Market Cookbook by Sara Foster

1 tablespoon olive oil
1 tablespoon unsalted butter
3 red potatoes, sliced 1/4" thick
1 red onion, thinly sliced
1 zucchini, sliced 1/4" thick
1 red bell pepper, diced
1 cup spinach, firmly packed, washed, drained, and stems removed
10 large eggs, lightly beaten
1 cup Swiss cheese, grated
Salt, to taste
freshly ground black pepper, to taste
1/4 cup cream cheese
1 tablespoon fresh rosemary

1. Preheat the oven to 400°F.
2. Heat the olive oil and butter in a 12-inch, nonstick, ovenproof skillet over medium-high heat. Add potatoes and onion and cook 10-12 minutes, stirring occasionally, until light brown and crispy.
3. Add the zucchini and red bell pepper and stir and cook 3-4 minutes mores, until the zucchini is lightly cooked but still crunchy. Add the spinach and stir and cook 1 minute longer.
4. Whisk together the eggs, Swiss, salt, and pepper in a bowl and pour over the vegetables. Remove from the heat and gently shake the skillet to distribute the eggs and vegetables evenly. Divide the cream cheese into 1/4-inch pieces and spread evenly on top of the egg mixture. Sprinkle with rosemary.
5. Bake 12-15 minutes, uncovered, just until the eggs set. Remove from the oven, cut into wedges and serve immediately. Or let cool to room temperature and serve. Frittata can be made up to 2 hours in advance.


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