Wednesday, July 30, 2008

Vegetarian Frittata

I buy Egg Beaters at Costco. I'm thinking I might stop doing that. I have four cartons of them with a sell by date of August 6th. Look for lots of egg dishes over the next week or so! Or baked goods. I don't know what, but I don't want to throw them all away! When I was figuring out meals for the week I realized we hadn't had a frittata in quite awhile...especially this one! Since I have so many freakin' eggs, I figured now was a good time to make 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.


I added in some fresh oregano and basil to the egg mixture because I had them in the fridge and they needed to be used. I also used mozzarella instead of parmesan because I just didn't feel like grating up the parm. It smells really yummy, and I'm really hungry! We're just going to have hash browns and toast with it. THe boy is having chicken nuggets because he doesn't like eggs. If I know he doesn't like it, I'm not going to force it on him. It's just not worth ruining my dinner. ;)

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