Vegetablefrittatasimple Recipes

Steps:

• Heat your broiler to medium-high.
• Heat a 12-inch nonstick skillet over medium-high heat and add the butter. Add the Swiss chard and zucchini or yellow squash to the pan and season with salt and pepper. Cook until the vegetables soften, about 3 minutes.
• While the vegetables are cooking whisk together the eggs and cream. Season the eggs with salt and pepper. Add the eggs to the vegetables and gently stir until they begin to set but are still runny. Top with the tomatoes and place under the broiler until golden, about 1 minute.
• Slide out of the pan, slice and serve with some fresh basil sprinkled over the top.

Steps:

• In a medium non stick skillet, heat oil over medium heat. Add diced pepper, onion, or mushrooms and cook until tender. Stir in leftover corn, broccoli or carrots. Pour in eggs, season with salt and pepper and stir mixture until it begins to thicken. Lower heat and cover for 3-5 minutes until mixture is firm. Uncover and sprinkle with cheese. Slide skillet under broiler to brown top of frittata. Note: If the skillet's handle is plastic, cover it with a double layer of foil.

Steps:

• Pre heat the oven to 180'C.
• Saute the onion in the 2 teaspoons of oil over med heat until soft.
• Place the grated carrot & courgette into a large bowl. Add the cooked onion, cheese, corn, flour, baking powder and salt.
• In another bowl combine the second measure of oil with the eggs.
• Pour the egg mix into the vegetable mixture and mix lightly.
• Spoon into 12 lightly greased muffin pans.
• Sprinkle with the seeds and bake in a moderate oven (180'C) for 30 minutes.
• Remove from oven and remove from pans. Either eat while hot or warm or, cool and use in packed lunches.

Steps:

• In a large bowl, combine all ingredients. Pour into a shallow 2-cup baking dish coated with cooking spray. , Bake, uncovered, at 350° for 20-25 minutes or until a knife inserted in the center comes out clean. Serve immediately.

Steps:

• In skillet, cook onions and green pepper in butter and 2 tablespoons olive oil, stirring, 5 minutes.
• Add zucchini, cook covered 4 minutes.
• Add garlic, salt and tomato, cook stirring, 5 minutes.
• Transfer to bowl.
• Cool.
• Add eggs.
• Over medium heat, heat 2 tablespoons olive oil in 10" ovenproof skillet.
• Add egg mixture, cook 3-5 minutes till underside is set.
• Bake preheated 400 degrees F oven for 1 to 2 minutes till puffed and golden.
• Cut into wedges.