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REC: FRITTATA (an Italian omelet)

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wigs@juno.com
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Joined: Mar 10, 2006

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Posted to Thread #18646 at 12:39 pm on Aug 5, 2010

Frittata (from a cooking class taught by Marie Huntington on October 18, 1988.)

3/4 cup minced green bell pepper (or red or yellow or a combination)
1-1/2 cups sliced button mushrooms
1-1/2 cups diced zucchini
3/4 cup chopped onion
1 large clove garlic, minced
3 Tablespoons oil
1 teaspoon freshly ground black pepper
1/4 cup half-and-half
1 pound Philadelphia cream cheese, cubed
6 eggs beaten
1-1/2 cups cheddar cheese, shredded
2 cups seasoned croutons (Marie used Pepperidge Farm brand.)
1 teaspoon salt (or a little less) to sprinkle on sauteeing vegetables.

Saute vegetables in oil. Season to taste. Cool slightly. Combine half-and-half with eggs and mix well. In a 9x13" baking dish (I spray with PAM), put a layer of croutons, then top with the sauteed vegetables. Pour egg mixture over previous layers so vegetables are covered. Place small cubes of cream cheese on top. (I have found it better to melt and spread melted cream cheese as thinly as possible to cover entire top surface of vegetables evenly.)

Sprinkle the shredded cheese over the top.*

Bake in a preheat 350-degree oven for about 40 minutes. Cool for 10 minutes before serving. 8 to 12 servings.

*Note from Wigs: I prefer to leave the cheddar cheese off and bake the frittata for 20 minutes first. Then sprinkle the cheddar cheese over the top of the frittata and bake it for an additional 15 to 20 minutes.


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