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Vegetable Frittata

Thrifty.Chef's picture
Ingredients
  Butter/Margarine 2 Tablespoon
  Olive oil/Vegetable oil 1 Tablespoon
  Yellow onion 1⁄2 Medium, peeled and chopped
  Garlic 1 Clove (5 gm), peeled and minced
  Mushrooms 1⁄4 Pound, thinly sliced
  Chopped cooked spinach 1 Cup (16 tbs)
  Eggs 4 , lightly beaten
  Grated parmesan cheese 3⁄4 Cup (12 tbs)
  Dried marjoram 1⁄4 Teaspoon, crumbled
  Dried basil 1 Teaspoon, crumbled
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
Directions

1. Preheat the broiler. Heat the butter and oil in a heavy 8-inch skillet over moderately high heat. Add the onion and garlic, and cook, uncovered, for 5 minutes, or until the onion is soft. Add the mushrooms and cook, tossing, for 1 minute, then add the spinach and cook, tossing, for 1 more minute.
2. In a small bowl, combine the eggs, cheese, marjoram, basil, salt, and pepper. Pour over the vegetables in the skillet, reduce the heat to low, and cook, uncovered, until the eggs are almost set—about 7 minutes.
3. Place the skillet (but not the handle) under the broiler about 3 inches from the heat. Broil for 2 to 3 minutes, or until the frittata is lightly browned. Gut into 4 wedges and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Breakfast
Method: 
Broiled
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy

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