Vegetable Frittata With Asiago Cheese Recipe - Cooking Index
Vegetable Frittata With Asiago Cheese Recipe - Cooking Index
At Captiva Art Cafe on Captiva Island, Florida, chef Matthew Mitchell offers imaginative pasta and egg dishes as his meatless selections. We reduced the yolks in his frittata, but all the wonderful flavor is still there. Mitchell accompanies the frittata with toasted focaccia.
Type: Eggs, Vegetables| 1 1/2 teaspoons | 7.5ml | Olive oil |
| 1 teaspoon | 5ml | Red onion - chopped (medium) |
| 1 | Red bell pepper - coarsely chopped | |
| 1 | Zucchini - chopped (medium) | |
| 2 cups | 80g / 2.8oz | Spinach leaves - (packed) - torn 1" pieces |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 3 | Eggs (large) | |
| 6 | Egg whites (large) | |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/4 teaspoon | 1.3ml | Ground black pepper |
| 1 oz | 28g | Shaved Asiago cheese |
| 1 cup | 62g / 2.2oz | Chopped tomatoes |
| 1 tablespoon | 15ml | Chopped fresh basil |
Preheat broiler. Heat olive oil in 10-inch-diameter nonstick skillet over medium-high heat. Add onion and bell pepper; saute until golden, about 8 minutes. Add zucchini; saute until tender, about 5 minutes. Add spinach; stir until wilted, about 1 minute. Season with salt and pepper.
Whisk eggs, egg whites, salt and pepper in medium bowl to blend. Pour egg mixture over hot vegetables in skillet; stir gently to combine. Reduce heat to medium-low. Cook without stirring until eggs are set on bottom, about 5 minutes.
Sprinkle cheese over frittata. Broil until cheese melts, about 2 minutes. Sprinkle with tomatoes and basil.
This recipe yields 4 servings.
Per serving: calories, 205; total fat, 10g; saturated fat, 3g; cholesterol, 245mg.
Source:
Bon Appetit, September 1997
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