Vegetable Frittata

Vegetable Frittata
  • 8 servings
  • 0:30 Preparation
  • 0:30 Cooking
  • 1:00 Total Time

Ingredients

Add all
  • 2 Tbsp.
    (30 mL)

    butter

  • 2 Tbsp.
    (30 mL)

    oil

  • 3/4 cup
    (190 mL)

    minced leeks

  • 1

    clove garlic

  • 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, basil, parsley, marjoram to taste

  • To taste Salt and pepper

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.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007