
Vegetable Frittata

Vegetable Frittata
Yield: 12 servings; 2 (12-inch) pies
Yield: 12 servings; 2 (12-inch) pies
Preheat broiler. Whisk eggs, basil, parsley, salt and pepper in bowl.
Heat 1 tablespoon olive oil over medium heat in each of two (12-inch) oven-proof nonstick pans. Stir into each pan half the garlic, yellow squash, zucchini, red peppers and mushrooms. Cook, stirring occasionally, until vegetables are tender, about 8 minutes. Add green onions; cook 3 minutes.
Pour half of the egg mixture into each pan. Cook eggs until set, about 3 to 4 minutes.
Sprinkle half of the goat cheese over each frittata. Broil 5 to 7 inches from heat until slightly puffed, golden, firm throughout, and thoroughly cooked, about 3 minutes.
Allow frittata to set 5 minutes before cutting each into 6 wedges. Serve immediately.
*If using frozen or liquid whole egg product.
eggs |
1 lb., 5 oz.* (12 large)
|
basil leaves, chopped |
0.5 oz. (12)
|
Italian parsley, chopped |
2 tbsp.
|
kosher salt |
1/2 tsp.
|
freshly ground pepper |
1/2 tsp.
|
olive oil |
2 tbsp.
|
garlic, minced |
2 tbsp.
|
yellow squash slices (1/4 in. thick) |
1 lb. (4 cups)
|
zucchini slices (1/4 in. thick) |
1 lb. (4 cups)
|
red bell peppers, thinly sliced |
12 oz. (3 cups)
|
cremini mushrooms, sliced |
8 oz. (3 cups)
|
green onions, sliced |
1 oz. (1 cup)
|
goat cheese, crumbled |
6 oz.
|