Monday, September 7, 2009

Vegetable Frittata: A Weekend Harvest Breakfast

Since it’s a holiday, I decided to make something special for breakfast which incorporated a lot of the harvest sitting in my refrigerator (and some herbs from the garden and onions from the onion cellar):


2 eggs
A few sprinkles of salt
½ cup milk
4 sliced mushrooms
½ cup diced zucchini
1 diced small red bell pepper
1 teaspoon minced garlic
A few sprigs of stripped thyme
1 chopped scallion (or half of a tiny white onion)
1 chopped small potato
A few generous squirts of lemon juice
¼ cup of shredded parmesan cheese (on sale this week at Kroger)

1. In a personal omelet pan, sauté over medium high heat the mushrooms, zucchini, potato, garlic, thyme, garlic, and onion in the lemon juice until the vegetables are tender and the liquid has been absorbed or evaporated.

2. While the vegees are sautéing, mix the eggs, milk and salt in a large cereal bowl. Set aside. Preheat the broiler on your oven. (You can step away from the kitchen for a few seconds).

3. Scrape the vegees into the egg mixture and stir in the parmesan cheese.

4. Spray the omelet pan with nonstick vegetable coating. Pour the egg/vege mixture into the pan and turn the heat down to medium. Cook for about two minutes (i.e., until the m mixture begins to separate from the side of the pan. The top will still be uncooked and runny.).

5. Remove the pan from the stove and put it in the oven under the broiler. (Not too close unless you’re in a hurry and plan to watch it like a hawk). Cook until evenly brown.

6. Remove from the broiler and slide a rubber spatula around the underside of the frittata to loosen. I cut mine into four pieces, but then ate two of them. I save the second half for tomorrow’s breakfast (or you can serve it to the rest of your household).

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