American Egg Board | Foodservice Professionals


	Vegetable Frittata Yield: 12 servings; 2 (12-inch) pies


INGREDIENTS	WEIGHT	MEASURE
Eggs	1 lb. 5 oz.*	12 Large
Basil leaves, chopped	0.5 oz.	12 leaves
Italian parsley, chopped	-	2 Tbsp
Kosher salt	-	1/2 tsp.
Pepper, freshly ground	-	1/2 tsp.
Olive oil	-	2 Tbsp.
Garlic, minced	-	2 Tbsp.
Yellow squash slices, 1/4-inch thick	1 lb.	4 cups
Zucchini slices, 1/4-inch thick	1 lb.	4 cups
Red bell peppers, thinly sliced	12 oz.	3 cups
Crimini mushrooms, sliced	8 oz.	3 cups
Green onions, sliced	1 oz.	1 cup
Goat cheese, crumbled	6 oz.	-

DIRECTIONS
» Preheat broiler. Whisk eggs, basil, parsley, salt, and pepper in bowl.
» Heat 1 tablespoon olive oil over medium heat in each of two (12-inch) oven-proof nonstick pans. Stir into each pan half the garlic, yellow squash, zucchini, red peppers, and mushrooms. Cook, stirring occasionally, until vegetables are tender, about 8 minutes. Add green onions; cook 3 minutes.
» Pour half of the egg mixture into each pan. Cook eggs until set, about 3 to 4 minutes.
» Sprinkle half of the goat cheese over each frittata. Broil 5 to 7 inches from heat until slightly puffed, golden, firm throughout, and thoroughly cooked, about 3 minutes.
» Allow frittata to set 5 minutes before cutting each into 6 wedges. Serve immediately.