Source:- Google.com.pk
Roasted Vegetable Frittata:-
Ingredients
1 small zucchini, 1-inch-diced
1 red bell pepper, seeded and 1 1/2-inch-diced
1 yellow bell pepper, seeded and 1 1/2-inch-diced
1 red onion, 1 1/2-inch-diced
1/3 cup good olive oil
Kosher salt and freshly ground black pepper
2 teaspoons minced garlic (2 cloves)
12 extra-large eggs
1 cup half-and-half
1/4 cup freshly grated Parmesan cheese
1 tablespoon unsalted butter
1/3 cup chopped scallions, white and green parts (3 scallions)
1/2 cup grated Gruyere cheese
Directions
Preheat the oven to 425 degrees.
Place the zucchini, peppers, and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and toss well. Bake for 15 minutes. Add the garlic, toss again, and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees.
Meanwhile, in a large bowl, whisk together the eggs, half-and-half, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper.
In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the Gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.
Vegetable Frittata:-
Ingredients
3 large eggs, plus 3 egg whites
3/4 cup 2% reduced-fat cottage cheese
4 ounces smoked gouda cheese, shredded (about 1 cup)
1 teaspoon minced fresh rosemary
3 cloves garlic, thinly sliced
2 tablespoons extra-virgin olive oil
1 medium onion, chopped Kosher salt
1 16 -ounce package frozen mixed vegetables ( broccoli, cauliflower and carrots), thawed
2 tablespoons grated parmesan cheese
1 scant teaspoon paprika
4 slices multigrain bread
Directions
Position a rack in the upper third of the oven and preheat to 450 degrees F. Whisk the whole eggs and whites in a bowl. Add the cottage cheese and whisk until almost smooth. Whisk in the gouda and rosemary.
Cook the garlic in the olive oil in a 10-inch nonstick ovenproof skillet over medium-high heat until it starts to brown, 1 to 2 minutes. Add the onion, season with salt and cook 2 minutes. Add the vegetables, increase the heat to high and cook until just tender, about 5 minutes.
Reduce the heat to medium. Spread the egg mixture evenly in the pan. Cook, undisturbed, until a thin crust forms on the bottom, about 2 minutes. Run a rubber spatula around the edge to release the egg from the pan. Continue cooking until the bottom is golden, 2 to 3 more minutes. Sprinkle with the parmesan and paprika; transfer to the oven and bake until just set, 5 to 7 minutes. Remove from the oven, cover and let sit, 5 to 7 minutes. Cut into wedges and serve with the bread.
Per serving: Calories 419; Fat 21 g (Saturated 8 g); Cholesterol 202 mg; Sodium 724 mg; Carbohydrate 27 g; Fiber 8 g; Protein 29 g
Vegetable frittata:-
Ingredients
Melted butter, to grease
1 (about 400g) orange sweet potato (kumara), peeled, thinly sliced
2 (about 400g) eggplants, cut into 1cm-thick slices
3 (about 300g) green zucchini, thinly sliced
60ml (1/4 cup) olive oil
80g (1 cup) coarsely grated cheddar
6 eggs, lightly whisked
300ml thickened cream
2 tablespoons finely chopped fresh
continental parsley
Salt & freshly ground black pepper
25g (1/4 cup) coarsely grated cheddar, extra
Method
Step 1
Preheat oven to 180°C. Brush a round 24cm (base measurement) cake pan with melted butter to lightly grease.
Step 2
Place sweet potato in a steamer over a saucepan of simmering water (make sure base of steamer doesn't touch the water). Steam, covered, for 10 minutes or until tender. Set aside to cool.
Step 3
Preheat a chargrill over high heat. Brush both sides of eggplant and zucchini with the oil. Cook one-third of the eggplant and zucchini for 1-2 minutes each side or until golden. Transfer to a plate. Repeat, in 2 more batches, with the remaining eggplant and zucchini.
Step 4
Arrange eggplant over base of pan. Sprinkle with one-third of cheddar. Top with sweet potato and sprinkle with half the remaining cheddar. Top with zucchini and sprinkle with remaining cheddar.
Step 5
Use a fork to whisk together the egg, cream and parsley in a bowl. Season with salt and pepper. Pour egg mixture over vegetables and sprinkle with extra cheddar. Bake in oven for 35-40 minutes or until just set. Remove from oven. Set aside in pan for 10 minutes to cool. Turn onto a plate and cut into wedges to serve.
Vegetable frittata:-
Ingredients
Olive oil spray
1 tablespoon olive oil
500g frozen stir-fry vegetable mix, thawed
6 eggs
125ml (1/2 cup) milk
Mixed salad leaves, to serve
Method
Step 1
Preheat oven to 180°C. Spray a 20cm (base measurement) square cake pan with oil. Line base and sides with non-stick baking paper, allowing the 2 long sides to overhang.
Step 2
Heat oil in a large non-stick frying pan over medium-high heat. Stir-fry the vegetables for 3 minutes or until soft. Transfer to the prepared pan.
Step 3
Use a balloon whisk to whisk eggs and milk in a bowl until combined. Season with salt and pepper. Pour over the vegetables. Bake for 25-30 minutes or until set and light golden.
Step 4
Set aside for 10 minutes to cool slightly. Serve with salad leaves.
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