Mitchell's Italian Garden Fritatta

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* Exported from MasterCook *

 

Italian Garden Fritatta

 

Recipe By :Paulette Mitchell

Serving Size : 4 Preparation Time :0:00

Categories : Eggs

 

Amount Measure Ingredient -- Preparation Method

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3 tablespoons butter

1 cup sliced mushrooms

1 cup sliced zucchini

1/2 red bell pepper -- julienned

1/2 green bell pepper -- julienned

1/4 cup coarsely chopped onion

1/2 teaspoon minced garlic

4 eggs -- lightly beaten

2 tablespoons water

3/4 cup freshly grated Parmesan cheese -- divided

1 Dash pepper

1 Dash dried basil

1 Dash dried oregano

Garnish (optional):

Freshly ground black pepper

paprika

fresh basil leaves

 

Heat the butter is a large nonstick skillet over medium-high heat; add the

mushrooms, zucchini, bell peppers, onion and garlic. Cook, stirring

occasionally, for about 4 minutes or until vegetables are tender.

 

Meanwhile, lightly beat the eggs and water with a fork or whisk in a medium bowl

just long enough to combine. Whisk in 1/4 cup of the Parmesan cheese and

remaining ingredients. Pour the mixture over cooked vegetables in the skillet.

Tilt the pan cover over the pan, allowing the steam to escape. Cook for about 6

to 8 minutes or until the eggs are set.

 

Serve the fritatta directly from the skillet or loosen it around the edges with

a spatula and slide the fritatta onto a serving platter. Sprinkle with the

remaining Parmesan cheese and slice into wedges for serving.

 

Source:

" The 15-Minute Gourmet: Vegetarian 1999 "

 

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Per Serving (excluding unknown items): 231 Calories; 18g Fat (68.2% calories

from fat); 13g Protein; 6g Carbohydrate; 1g Dietary Fiber; 222mg Cholesterol;

425mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 2 1/2

Fat.

 

Serving Ideas : Lunch or dinner, warm or chilled

 

NOTES : Prepare this dish just before serving, unless you plan to serve it

chilled or at room temperature as an appetizer.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0