Frittata Recipe

From Dorothy McNett's Recipe Book.

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See Also: Casseroles · San Benito County Cooks · Squash

Frittata

Submitted by our good friend Norma Martinetti of Hollister.

1 medium onion
2 small zucchini
5-6 mushrooms
6 marinated artichoke halves, cut into slices
salt and pepper
6-7 eggs, well beaten
1 1/2 cups croutons
1-2 tomatoes, sliced very thinly
generous amount of parmesan cheese
zucchini blossoms, if you are lucky to have some

Saute the onion, then add zucchini and saute, then add mushrooms and saute, and then add artichokes and saute. Add salt and pepper to taste. Pour eggs into saute mixture and then sprinkle croutons on top. Arrange sliced tomatoes on top of croutons, and sprinkle with cheese. Add some squash blossoms to top if you have them. Cook on top of stove a few minutes until egg mixture sets on bottom. Place in 300 degree oven until eggs are firm, or place under broiler. Garnish with paprika and squash blossoms. Cut into wedges and serve.

Recipe created 2000-08-23.

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