Frittata with Parmesan and Fresh Basil Recipe
Summary
Preparation Time20 MinCooking Time20 Min
Ready In40 MinServings4
Ingredients
| Vegetable oil | 2 Tablespoon (Vegetable Mixture:) | |
| Garlic | 3 Clove (5gm), finely chopped (Vegetable Mixture:) | |
| Greens | 2 1/2 Cup (16 tbs) (Vegetable Mixture:) | |
| Pepper red | 1 Cup (16 tbs), diced (Vegetable Mixture:) | |
| Sea salt | 1 Teaspoon (Vegetable Mixture:) | |
| Eggs | 6 Large (Egg Mixture:) | |
| ¼ cup (60 ml) milk or cream | ||
| All purpose flour | 2 Teaspoon (Egg Mixture:) | |
| Sea salt | 1 Teaspoon (Egg Mixture:) | |
| Ground black pepper | 1 Teaspoon (Egg Mixture:) | |
| Basil | 1 Tablespoon, chopped (Egg Mixture:) | |
| ½ tsp (3 ml) dried oregano | ||
| Parmesan cheese | 1/3 Cup (16 tbs), grated (Egg Mixture:) | |
| Vegetable oil | 1 Tablespoon (Egg Mixture:) | |
Directions
Vegetable Mixture
Heat the oil in a large frying pan; add garlic. Stir. Add
Cookin’ Greens Designer Mix and red pepper; sauté for
7 minutes or until just cooked. Season with salt.
Set aside to cool down while preparing the egg mixture.
Egg Mixture
In a bowl, whisk the eggs with milk or cream, flour, salt,
pepper, basil, oregano and cheese. Set aside until vegetables
have cooled. Just before cooking, combine egg and
vegetable mixtures and stir well. Preheat oven to
350° F(180° C). Heat the oil in a non-stick large omelette pan
over medium heat. When the oil is hot, add the egg mixture,
spreading everything evenly over the bottom of the pan.
Reduce heat to low, cover and cook until the eggs are barely
set and can be easily loosened from the sides of the pan,
approximately 8-10 minutes. Uncover the pan and place in the
oven to finish cooking, until the top puffs and the eggs are
completely set, another 5-10 minutes. Remove from the oven.
Loosen the frittata using a rubber spatula to make sure it is not
sticking to the pan. Slip it out onto a plate or cutting board.
Cool slightly before cutting into portions. Tastes great served
hot or at room temperature with salsa or tomato sauce and a
green salad on the side.
Heat the oil in a large frying pan; add garlic. Stir. Add
Cookin’ Greens Designer Mix and red pepper; sauté for
7 minutes or until just cooked. Season with salt.
Set aside to cool down while preparing the egg mixture.
Egg Mixture
In a bowl, whisk the eggs with milk or cream, flour, salt,
pepper, basil, oregano and cheese. Set aside until vegetables
have cooled. Just before cooking, combine egg and
vegetable mixtures and stir well. Preheat oven to
350° F(180° C). Heat the oil in a non-stick large omelette pan
over medium heat. When the oil is hot, add the egg mixture,
spreading everything evenly over the bottom of the pan.
Reduce heat to low, cover and cook until the eggs are barely
set and can be easily loosened from the sides of the pan,
approximately 8-10 minutes. Uncover the pan and place in the
oven to finish cooking, until the top puffs and the eggs are
completely set, another 5-10 minutes. Remove from the oven.
Loosen the frittata using a rubber spatula to make sure it is not
sticking to the pan. Slip it out onto a plate or cutting board.
Cool slightly before cutting into portions. Tastes great served
hot or at room temperature with salsa or tomato sauce and a
green salad on the side.
Chef
