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Frittata

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Ingredients
  Eggs 5
  Grated parmesan cheese 2 Tablespoon
  Garlic 1 Clove (5 gm), finely chopped
  Chopped onions 1⁄4 Cup (4 tbs)
  Olive oil 1 Tablespoon
  Italian seasoning 1 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Sliced mushrooms 1⁄4 Cup (4 tbs)
  Sliced zucchini 1⁄2 Cup (8 tbs)
  Asparagus 1⁄2 Cup (8 tbs), coarse ends removed, spears cut into 2 inch pieces
  Grated cheddar cheese 2 Tablespoon
  Avocado 1 , cut into wedges (For Garnish)
  Tomato 1 , cut into wedges (For Garnish)
Directions

GETTING READY
1) Preheat broiler.

MAKING
2) In a bowl add eggs and Parmesan cheese. Lightly beat it together.
3) In an ovenproof saute pan add garlic, onions, and olive oil and cook over medium heat until onion is cooked.
4) Stir in the spices and mix.
5) Add mushrooms, zucchini, and asparagus and saute for about 2 1/2 to 3 minutes.
6) Pour egg batter over the vegetables. Shake the pan in between to avoid eggs from sticking.
7) With a spatula loosen the edges and tilt the pan to cook evenly.
8) Before the egg firms, sprinkle grated cheddar cheese on top.
9) Take off from heat.
10) Place the pan under the broiler on the highest shelf for 2 minutes until brown.

SERVING
11) Transfer the frittata on a platter and cut into wedges.
12) Garnish with avocado and tomato wedges.
13) Serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Saute
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday
Servings: 
4

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