Wednesday, July 9, 2008

Zesty Veggie Frittata



In the Bible, a Psalm says that we are to thirst for God like a deer pants for streams of water. Well, this week my body was thirsting for one word with three syllables: frittata. Since my chance encounter with the beautiful and fluffy egg pancake with basil, chicken and tomatoes at a little Italian cafe in LA, my craving was insatiable. I thought about it when I woke up, dreamed about eating one in the night and couldn't wait until Friday when I could make my own. Which also explains why I was up at 10 p.m. on Friday chopping zucchini, bell peppers (red and yellow), basil, garlic and tomatoes while watching Where the Heart Is and sobbing over a teenager having a baby in a Wal-Mart. Don't ask.

No disasters to report; it turned out exactly as it should have been--fluffy with a zesty hint of flavor from the Parmesan cheese crust. Unfortunately, my glory was short-lived (literally). My family ate the entire thing after a couple of hours.

Zesty Veggie Frittata
(inspired by The Bed and Breakfast Cookbook p.80)
Serves 5

Ingredients:
10 eggs
1 zucchini
1 red bell pepper
1 yellow bell pepper
1 large tomato
5 fresh basil leaves
1/4 cup olive oil
2 cloves garlic
1/2 cup of milk
1 tsp. fresh ground pepper
1/4 cup Parmesan cheese
paprika

1. Preheat oven to a low broil setting.
2. Slice the tomato, bell peppers and zucchini and combine into a bowl. Finely chop the garlic and add as well. On a separate plate, slice the basil and set aside.


3.Heat 1 tbs. of the olive oil in a 10-inch skillet, add the tomato, bell peppers, zucchini and garlic and saute until almost soft. Remove from pan and set aside.

4. In a large bowl beat the eggs, milk, salt, pepper and chopped basil.



5. Add the remainder of the olive oil to the pan, heat and pour in the egg mixture.



5. Cook over moderate heat until fluffy, add the veggies and cook until semi-firm.


6. Top with cheese, paprika and basil. Pop it in the oven on the top rack and let it cook for a few minutes until the top is a little crispy. Slice as a pie and enjoy!

3 comments:

Erin @ The Skinny Gourmet said...

who doesnt obsess over a good fritatta?? I'm with you there.

Joe Horn said...

Hello, Love the blog. I just made some spinach and cheese frittata and thought you might be interested. Come check it out when you have the time.

Regards,

Joe

http://cookingquest.wordpress.com/2008/07/06/frittata/Hello, Love the blog. I just made some spinach and cheese frittata and thought you might be interested. Come check it out when you have the time.

Regards,

Joe

http://cookingquest.wordpress.com/2008/07/06/frittata/

Mansi Desai said...

you forgot the "eggs" in the ingredient list girl!:) but the frittata looks fabulous! maybe you should send this in for my healthy cooking event!