Frittata with Vegetables Recipe

From Dorothy McNett's Recipe Book.

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Frittata with Vegetables

From Dorothy McNett's recipes at This is beautiful served over a bed of fresh greens along with some cooked beans, lentils, quinoa or rice and diced tomatoes. A great dinner!

1/2 onion, chopped
3-4 cloves garlic, chopped
1-2 medium zucchini, shredded or chopped
1 tablespoon olive oil
1 ear corn, cooked and scraped from the cob
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground white pepper
1/4 teaspoon dried thyme
4 eggs
1/2 cup freshly grated Pecorino Romano cheese
snipped fresh basil, several leaves
1/4 cup freshly grated Parmigiano-Reggiano cheese

Cook the onion, garlic, and zucchini in 1/2 tablespoon oil, using an oven-proof 9 or 10 inch skillet for about 8 to 10 minutes. Add the corn, salt, pepper and thyme and transfer mixture to another bowl. Whisk the eggs and add Romano cheese and snipped herbs . Reheat the pan with the remaining oil and pour in the eggs and then scatter the cooked vegetables evenly over the egg mixture. Reduce to medium low and cook about 8 minutes but do not stir. It should be set but perhaps a little soft still in the center and browning on the bottom. Place a serving plate on top of the skillet and turn the cooked frittata out of the pan. Sprinkle with the cheese and serve!

Recipe created 1998-07-13.

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