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Frittata

10min.chef's picture
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Ingredients
  Eggplants 2 Small, thinly sliced
  Salt 1⁄2 Teaspoon
  Olive oil 1⁄2 Cup (8 tbs)
  Baking potatoes 2 , peeled and thinly sliced
  Onion 1 , peeled and thinly sliced
  Zucchini 2 Small, thinly sliced
  Red peppers 2 , minced
  Eggs 12
  Thyme sprig 3 (A Few Sprigs To Taste)
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Preheat the oven to the desired temperature of 450°. 2) Drizzle salt over the eggplants and place in a colander or steamer and allow to stand for 10 minutes.
3) Wash thoroughly with cold water and pat dry.

MAKING
4) Take a 12-inch baking dish and grease it well with olive oil and heat the oil in the oven for 5 minutes and remove.
5) In the baking dish,arrange the potato and onion slices and bake for 20 minutes, or until the potatoes are slightly cooked through.
6) Place the zucchini and eggplant slices on top of the potatoes and further bake for 5 minutes.
7) Sprinkle the red peppers over the other vegetables.
8) Lightly beat the eggs till fluffy and season with salt and pepper

FINALISING.
9) Pour the whisked egg mixture over the vegetables and place the thyme sprigs on top.
10) Bake for about 20 minutes until the eggs are set,stiff and the sides have puffed (Reduce oven temperature if eggs cook too fast.) The top will become golden brown and a knife inserted in the middle should come out clean,but do not overcook.

SERVING
11) The frittata should be firm but not dry. Serve hot or at room temperature.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Breakfast
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Healthy
Servings: 
6

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