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Frittata with Vegetables
From Dorothy McNett's recipes at www.dorothymcnett.com. 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
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.