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Veggie Frittata

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Submitted by: Joey21

 

This fresh dish is perfect for breakfast or brunch. Fresh mushrooms, zucchini, artichokes, red peppers and garlic, what a combination in an egg dish.
 

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1/2 cup sliced red onion
  • 1 cup sliced portabello mushrooms
  • 1/2 cup chopped roasted red pepper
  • 2 cups zucchini, julienne
  • 1 tablespoon chopped garlic
  • 1 cup drained and chopped artichoke hearts
  • 6 large eggs
  • 1/2 cup grated Romano cheese
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh Italian parsley
  • 1/2 tablespoon fresh basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded mozzarella

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Method

In a medium skillet, saute onion and mushrooms in olive oil and butter for about five minutes. Add red pepper, garlic and zucchini then saute an additional five minutes. Add artichoke hearts. In a separate bowl, whip eggs, lemon juice, Romano cheese, parsley, basil salt and pepper. Pour evenly over sauteed vegetables in skillet and sprinkle with mozzarella cheese. Cover and cook 15 minutes. Loosen edges with a spatula and invert onto a serving platter.

 

Notes:

 

Number of Servings: 4

 

Submitted by: Joey21 ()

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