Easy Frittata Recipe
A one-skillet veggie wonder. Not your typical zucchini frittata. This fantastic medley of fresh veggies may be served either hot or cold. You can even cut it into small pieces and serve as finger food!
Ingredients
| 6 eggs beaten with fork | ||
| 2 bunches green onions—use green leaves only | ||
| 6 zucchini chopped fine | ||
| 1 cup. grated Monterey cheese | ||
| 2 slices stale French bread, soaked in cold water | ||
| Squeeze out water and crumble into small pieces | ||
| Butter | 3 Tablespoon | |
| Olive oil | 1 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTINGREADY
1. Preheat the oven to 400°F
MAKING
2. In a large mixing bowl, combine all the ingredients except the butter and oil.
3. Whisk lightly with a large fork until well blended.
4. In an 8-inch or 9-inch ovenproof pan, heat the butter and oil.
5. Pour and spread egg mixture in pan.
6. Place pan on bottom level of oven to cook the base of frittata until golden.
7. Transfer pan under broiler for 3-4 minutes until top is browned and puffed.
8. Drain excess oil and loosen frittata sides with a spatula.
9. Slide carefully onto serving plate.
SERVING
10. Cut into wedges and serve warm or cold.
1. Preheat the oven to 400°F
MAKING
2. In a large mixing bowl, combine all the ingredients except the butter and oil.
3. Whisk lightly with a large fork until well blended.
4. In an 8-inch or 9-inch ovenproof pan, heat the butter and oil.
5. Pour and spread egg mixture in pan.
6. Place pan on bottom level of oven to cook the base of frittata until golden.
7. Transfer pan under broiler for 3-4 minutes until top is browned and puffed.
8. Drain excess oil and loosen frittata sides with a spatula.
9. Slide carefully onto serving plate.
SERVING
10. Cut into wedges and serve warm or cold.
Chef
