Dec 11 2008
A Brunch Idea: Delicious Veggie Frittata
Feel free to laugh at me, but I had never heard of a “frittata” until I saw an episode in Season 7 of the NBC sitcom, “Frasier.” I decided to go and look it up. It turns out that it’s the Italian version of an omelet, only it’s cooked over low-heat on the stove and then transferred into the oven to bake. Whereas an omelet (which I consider French) is served folded, the frittata is served open… it’s similar to quiche, I think.
I think they’re an excellent breakfast item or brunch food. Make it with your kids on a Saturday morning. You will really enjoy eating this! It’s absolutely delicious!
This recipe makes 4-6 servings.
Vegetarian Frittata
Ingredients
9 large eggs
1/2 cup grated Parmesan cheese
2 tablespoons whole milk
2 tablespoons sun-dried tomatoes, chopped lengthwise
Salt and pepper, to taste
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
3 cloves garlic, sliced thinly
1/2 pound button mushrooms, sliced
1 pound fresh spinach, chopped coarsely
Sprigs fresh parsley, chopped, for garnish
Directions
Preheat your oven to 400 degrees.
Take out a mixing bowl. Whisk together the eggs, Parmesan cheese, and milk. Add the sun-dried tomatoes and stir. Add a pinch of salt and pepper, according to your taste. Set aside.
In an ovenproof sauté pan, heat the olive oil on medium-high heat. Sauté the chopped onions, slices of garlic, and mushrooms until tender. Stir in the chopped spinach and cook until spinach wilts. Spread the spinach mixture evenly on the bottom of the pan.
Pour the egg mixture over the sautéed vegetables. Using your spatula, make sure that the egg mixture flows underneath all the vegetables.
When the frittata mixture is half cooked, place the entire sauté pan into the hot oven. Bake for 10 minutes. The frittata should be puffy.
Take out of the oven and let it cool. Cut and serve. Top with chopped parsley for garnish.
