Recipe #1728
Vegetable Frittata
| Preparation: | 30 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 30 min |
| Total: | 1 h |
6 - 8
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Eggs |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 2 tbs ( 30 mL) butter *
- 2 tbs ( 30 mL) oil *
- 3/4 cup (180 mL) minced leeks
- 1 clove garlic, chopped
- 1 cup (250 mL) sliced mushrooms
- 1 cup (250 mL) choice of chopped vegetables, zucchinis, red and green peppers
- 10 eggs *
- 1/2 cup (125 mL) 2% milk
- 1 1/2 cup (375 mL) grated Swiss cheese
- 1/2 cup (125 mL) grated mozzarella
- Herbs to taste, basil, parsley, marjoram
- Salt and pepper to taste
Preparation
In a frying pan, brown the leeks and garlic in an oil-butter blend.
Add the mushrooms and vegetables and brown 3 to 4 minutes. Set aside.
In a bowl, beat the eggs with the milk.
Add the cooked vegetables, cheese and seasonings. Mix well.
Pour the mixture in an oven-proof frying pan and cover. Cook 15 minutes over medium-low heat.
Remove from the heat and broil 1 to 2 minutes until the top of the frittata is lightly browned.
Suggestion
To save time, use frozen vegetables. Broccoli and green beans are excellent in frittata.Occasion: Brunch
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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