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Frittata Con Legume's picture
Adapted from Singing Chef Pasquale Cookery Show on PBS Canada.
  Olive oil 3 Tablespoon
  Onion 1⁄2 , chopped
  Mushrooms 8 , sliced
  Zucchini 1 , thinly sliced
  Asparagus 4 , peeled and chopped
  Tomato 1 , chopped
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Eggs 10
  Flour 4 Tablespoon
  Milk 4 Tablespoon

Heat the oil in a large frying pan and cook the onion for 5 minutes, then add the mushrooms, zucchini and asparagus and cook another 5 minutes.
Add tomato and half the seasonings and cook for 2 minutes.
Beat the eggs with the remaining salt and pepper.
Mix the flour and milk together and whisk into the eggs.
Pour mixture into the pan, and when the bottom begins to cook, lift the edges to let the liquid run down the side and cook too.
When no more liquid remains and the bottom is lightly browned, hold a plate firmly over the top of the pan with one hand, and turn the pan upside down with the other so that the frittata lands on the plate.
Then slip it back in the skillet, cooked side up, and brown on the other side briefly.
Cut in wedges and serve.

Recipe Summary

Side Dish
Lacto Ovo Vegetarian

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1499 Calories from Fat 879

% Daily Value*

Total Fat 99 g151.6%

Saturated Fat 23.2 g115.8%

Trans Fat 0 g

Cholesterol 2120.8 mg706.9%

Sodium 2713 mg113%

Total Carbohydrates 79 g26.4%

Dietary Fiber 9.8 g39.2%

Sugars 20.9 g

Protein 82 g163.5%

Vitamin A 91.8% Vitamin C 105%

Calcium 42.7% Iron 88.9%

*Based on a 2000 Calorie diet

Frittata Con Legume Recipe