(Makes 4-6 wedges)
This frittata makes an easy and appealing lunch or brunch dish. Start with eggs and cheese, then add vegetables and herbs from the late summer’s garden for an endless number of combinations. Garnish with Chunky Tomato Salsa* and serve with a mixed green salad or Waldorf Salad* and a whole grain roll for lunch. Or pair with a fresh fruit cup and an Oat muffin* for a Sunday brunch.
1/4 cup chopped onion
1 teaspoon oil
1 cup thinly sliced cooked potatoes
1 cup thinly sliced summer and/or zucchini squash
1/4 cup grated Parmesan cheese
1/4 cup regular or reduced-fat shredded Cheddar/Jack cheese mix
1/2 cup chopped red pepper
2 tablespoons chopped fresh basil
1/8 teaspoon Tabasco sauce
Preheat oven to 350 degrees. Place oil and onion in a large (10″) oven-proof skillet; sauté onion over medium-low heat until onion is soft (about 3-4 minutes). Remove onion from skillet. Layer potatoes in bottom of skillet and sprinkle with salt and pepper; layer squash on top of potatoes and sprinkle with salt and pepper.
In medium bowl, beat eggs; stir in onion, cheeses, red pepper, basil, Tabasco sauce, salt and pepper. Pour egg mixture over the potato and squash. Place skillet on low-medium heat and cook for about 10 minutes. Transfer skillet to oven and bake about 15-20 minutes until the top is set.
Remove from oven. Garnish with fresh herbs. Serve either warm or at room temperature.
Variations: Substitute or combine any variety of vegetables such as chopped tomatoes, chopped spinach, and sautéed mushrooms for squash and peppers. Also try other fresh herbs such as oregano, parsley or chives instead of basil.
This dish provides Protein Foods, Grains/Starchy Vegetables and Fruits &/or Vegetables.
*You’ll find these recipes in our Green Mountain Cookbook Recipes for Living.