Vegetable Frittata
A Frittata is a simple Italian dish that is easy to make and it goes well with all types of wine. This is a flat egg omelet with vegetables, herbs and cheese. This can be severed warm, cool or at room temperature. Drizzle with high quality olive oil, before serving.
10 large eggs
2/3 cups milk
1 cup grated Fontina Cheese
½ cup grated Parmesan cheese
3 tablespoons Olive Oil
1 glove garlic, crushed
1 red pepper, diced
1 small onion, diced½ cup mushrooms, chopped
½ cup chopped fresh Basil
½ cup chopped fresh Italian Parsley
Salt and Pepper to taste
In a medium size bowl beat the eggs, milk and grated cheeses until mixed.
Place a 10-12 inch non-stick, oven- proof, sauté pan on medium heat and add the olive oil, garlic, onions, red peppers, mushrooms and onion. Cook for 4-5 minutes until softened. Pour in the egg mixture to cover the sautéed vegetables. Add the chopped basil and parsle
y and a little salt and pepper, stirring in gently. Reduce heat to low and continue to cook for about 5-7 more minutes as egg mixture begins to set. Finish the cooking by placing the pan under a hot broiler until the center is nearly firm and the top is golden brown. Allow to cool for about 5 minutes before sliding out on to a serving plate. Cut in wedges, drizzle with more olive oil and a splash of chopped basil of Italian parsley.
A Frittata is a simple Italian dish that is easy to make and it goes well with all types of wine. This is a flat egg omelet with vegetables, herbs and cheese. This can be severed warm, cool or at room temperature. Drizzle with high quality olive oil, before serving.
10 large eggs
2/3 cups milk
1 cup grated Fontina Cheese
½ cup grated Parmesan cheese
3 tablespoons Olive Oil
1 glove garlic, crushed
1 red pepper, diced
1 small onion, diced½ cup mushrooms, chopped
½ cup chopped fresh Basil
½ cup chopped fresh Italian Parsley
Salt and Pepper to taste
In a medium size bowl beat the eggs, milk and grated cheeses until mixed.
Place a 10-12 inch non-stick, oven- proof, sauté pan on medium heat and add the olive oil, garlic, onions, red peppers, mushrooms and onion. Cook for 4-5 minutes until softened. Pour in the egg mixture to cover the sautéed vegetables. Add the chopped basil and parsle
y and a little salt and pepper, stirring in gently. Reduce heat to low and continue to cook for about 5-7 more minutes as egg mixture begins to set. Finish the cooking by placing the pan under a hot broiler until the center is nearly firm and the top is golden brown. Allow to cool for about 5 minutes before sliding out on to a serving plate. Cut in wedges, drizzle with more olive oil and a splash of chopped basil of Italian parsley. 
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