Saturday, October 20, 2007

Vegetarian Frittata

What a day! I had my MOMS Club regional luncheon, so I got an entire day away with some of my friends from MOMS Club. It was way fun...and I even got to dress up! It's nice to break out of my stay-at-home-mom attire every now and then, but rarely do I get a chance.

Anyway, I've made this frittata before, but it's been a few months. We really liked it last time. I just realized I should have read my review to see if there was anything I wanted to change up the next time I made it.

Vegetarian Frittata
2 Tbsp extra virgin olive oil
1 large yellow onion, peeled and cut into 1/4-inch crescents
2 cups fresh spinach leaves, cut into a chiffonade
1 bell pepper, preferably red, roasted, peeled, seeded, and cut into 1/4-inch die
6 large eggs
1/2 tsp salt
8 grinds cracked black pepper
3/4 cup freshly grated parmesan cheese

Generously butter a 9 or 10 inch pie plate. Heat the olive oil in a saute pan. Add onions and saute until browned. Add the spinach and cook just until wilted. Stir in the roasted pepper and remove from heat. Spoon the vegetables into the buttered pie plate, distributing evenly. Let cool.

Meanwhile, beat the eggs in a larege bowl just until yolks and whites are blended. Add salt, pepper, parmesan cheese. Mix thoroughly.

When vegetable mixture has cooled, pour egg mixture over it, again making sure that the ingredients are evenly distributed. Dish can now be set aside, covered and refrigerated, for up to 8 hours before baking.

When ready to bake, preheat oven to 450. Bake for approximately 15-20 minutes, or until the edges of the frittata are golden brown and the center is set but still slightly creamy. Do not overbake. Remove frittata to a rack and let cool approximately 15 minutes. Carefully loosen frittata from the paln with a metal spatula. Slide out and continue to cool on rack. To serve either hot or at room temperature, slide frittata onto a flat surface and cut into wedges.


We don't eat real eggs, so I'll be using Egg Beaters for ours. And I'm too lazy to roast my own red peppers, so I'll be using ones from a jar. I never really know what to have on the side with frittata. Usually we just have toast. I guess I should get some kind of fancy bread or something like that, but it will have to be wheat toast because that's what we have. :)

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