3 tablespoons butter
1 cup sliced mushrooms
1 cup sliced zucchini
1/2 red bell pepper, cut into julienne strips
1/2 green bell pepper, cut into julienne strips
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
Dash of pepper
Dash of dried basil
Dash of dried oregano
Freshly ground black pepper, paprika, sprigs of fresh basil
1. 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.
2. 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.
3. 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.
Cal 264/Prot 15.3g/Carb 5.9g/Fat 19.9g/Chol 251 mg/Sod 585 mg
Prepare this dish just before serving, unless you plan to serve it chilled or at room temperature as an appetizer.
The 15-Minute Gourmet: Vegetarian
Buy the Book!
The 15-Minute Gourmet
Series by Paulette Mitchell
IDG Books Worldwide, Inc., December 1999
Paperback, each $16.95
Recipe reprinted by permission.
This page created May 2000
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