Frittata

A delicious egg dish to start your day! Remember though, this recipe can be used for lunch or dinner or even a snack!

25 ml                                vegetable oil                

¼                                  thinly sliced        onion

3                                mushrooms, sliced        or diced

¼                                a zucchini, sliced or diced

 3                                eggs, beaten                

25 ml                                parmesan cheese                

15 ml                                butter                

pinch                                salt                        

pinch                                pepper        

Directions:

1. Heat the vegetable oil in a large oven-proof frying pan.  Once the oil is hot, add the sliced onion and cook for about 5 minutes, until softened.  Add the other chopped vegetables and cook until tender.

2. Scoop the cooked vegetables out of the frying pan into the bowl with the beaten eggs.  Add to this mixture approximately ½ of the parmesan cheese and the salt and pepper.

3. In the same frying pan, melt the butter. When melted, add the egg/vegetable mixture.  

4. Lower the heat to #3 or 4 and cook the frittata for 15 minutes – until the eggs have set – the middle will still be a little wobbly.

5. Preheat the broiler element of the oven.  Check with Mrs. Haugen if you don’t know how to do this.  

6. Sprinkle the top of the frittata with the rest of the parmesan cheese and slide the frying pan into the oven on the top rack.

7. Leave the frittata under the broiler for about 5 minutes or until the top is set and is lightly browned.

8. Loosen the edges of the frittata by running a knife around the edge of the frying pan and turning the frittata onto a plate.

9. Cut into wedges (like a pie) to serve.

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