Amazon.com Widgets
RecipesNow.com
Subscribe to our FREE eMail Newsletter!   See the HTML Version of
the Latest NewsLetter!
First Name: eMail:
  HomeWhat's Cool RandomMy Recipe BoxAddModify
FAQsNewsLetterWebMaster$PlugsJoin!LogIn/LogOut
Home : Entrees : Egg : Vegetable Frittata

Serves 4-6
Save To My Favorites Save to Recipe Box!
Rate This! Rate This Item!
Review It Write A Review!
Send to a friend! Send To A Friend!
Printer Friendly Version Print It Out!
Report A Bad Link! Report A Bad Link!
Share On Facebook
Share On Twitter
Vegetable Frittata

Contributed by: NAPSA


The Ultimate Cookbook Is Ready To Serve (NAPSA) - The latest cookbook from Australia's best-selling food writer Donna Hay is out of the oven. Critics are calling Modern Classics (Book 1) the ultimate cookbook, destined to become a staple reference in kitchens around the world and a cookbook that can be passed on for generations to come.

Donna's recipes are renowned for their fresh modern flavors, stylish presentation, ease of preparation and readily available ingredients.

Ingredients:

  • Vegetable Frittata

    • 600 g (20 oz.) orange sweet potato or pumpkin, peeled and chopped
    • 1 red capsicum (bell pepper), cut into eight pieces
    • 2 zucchini (courgettes), quartered
    • 4 baby new potatoes, quartered
    • olive oil and sea salt for sprinkling

  • Frittata Mix

    • 6 eggs
    • 1 cup (8 fl oz) cream
    • 1/2 cup grated aged cheddar or parmesan cheese
    • 2 tablespoons shredded basil
    • cracked black pepper

Directions:

Preheat the oven to 180 C (350 F). Place the sweet potato or pumpkin, capsicum, zucchini and potatoes on a baking tray lined with nonstick baking paper. Drizzle with oil and sprinkle with salt. Bake for 40 minutes or until soft and golden.

Place the vegetables in a 20 cm (8 inch) nonstick frying pan. To make the frittata, whisk together the eggs, cream, cheese, basil and pepper. Pour over the vegetables in the frying pan and cook over low heat for 8-10 minutes or until the frittata begins to set.

Place the frittata under a preheated hot grill (broiler) and cook for 2 minutes or until golden. Allow to stand for 5 minutes before slicing into thick wedges. Serve immediately with a simple salad or toast.

Other combinations of cooked vegetables can be used to make frittata-char-grilled eggplant (aubergine) and mushrooms work really well. You can also use leftover roast vegetables and add ingredients such as chopped cooked chicken, drained canned tuna, other kinds of hard cheeses and fresh herbs.

Serving Size: Serves 4-6


 Search
 Categories
 Featured

 Links
 • Send an eCard
 • Play Games
 • Take a Poll
 • WebMaster$!
 • Contact WebAdmin!


More search options
HomeWhat's Cool RandomMy Recipe BoxAddModify
FAQsNewsLetterWebMaster$PlugsJoin!LogIn/LogOut
Shop4WebHost.com All material copyright 2001 - 2016 Link To Us RSS Feeds PlugBoard Privacy Policy EBORecipes.com





Free Craft & Gift Banner Advertising by Craft Site Medic