| Frittata |
Servings: 8
Ingredients:
| • Onion, red | 1/2 medium | |
| • Bell pepper strips (green, red, yellow) |
3/4 cup frozen | |
| • Yellow squash | 1/2, chopped fine | |
| • Zucchini | 1/2, chopped fine | |
| • Tomato | 1 medium, chopped fine | |
| • Pesto | 1/4 cup | |
| • Marinara sauce | 2 Tbsp (optional) | |
| • Eggs | 8 | |
| • Parmesan cheese | 1/2 cup grated | |
| • Italian seasoning | 1 tsp | |
| • Salt | 1/2 tsp | |
| • Black pepper | 1/4 tsp | |
| Reverse Columns | ||
Directions:
- Heat 3 Tbsp oil to a medium heat (4) in a large (12") non-stick fry pan with metal handle that can be placed in the oven. A cast iron skillet is also an option. Add in the onions and sauté until translucent.
- Add in bell peppers and sauté briefly.
- Add in the remaining vegetables season with salt, pepper and Italian seasoning. Cook until almost done.
- Preheat the oven to 350 degrees. Adjust the rack to the top position.
- Stir in the pesto and marinara sauce.
- Reduce the heat (2) and pour the beaten eggs with parmesan over the mix. Using a rubber spatula, pull in the cooking egg here and there to get the veges mixed into the egg mixture. Cook very slowly to keep the bottom from browning. About 2-5 minutes.
- When the bottom is set but the top still uncooked, place in the oven for another 10 minutes.
- Slide off onto a large serving plate or get it loose from the pan by going around the edges with a rubber spatula then cover with a large plate, and flip. Cut into eighths to serve.
Notes:
Can be served with wedge fries, sweet potato fries, crusty bread or salad.
This version of frittata is packed with vegetables to make it almost a one dish meal. All the meal needs is some carbs to round it out.
Any vegetables of choice can be used. Arugula or spinach is a nice addition. Ricotta can be substituted for the parmesan.
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