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Vegetable Frittata
Yield: 12 servings;
2 (12-inch) pies
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| INGREDIENTS |
WEIGHT |
MEASURE |
| Eggs |
1 lb. 5 oz.* |
12 Large |
| Basil leaves, chopped |
0.5 oz. |
12 leaves |
| Italian parsley, chopped |
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2 Tbsp. |
| Kosher salt |
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1/2 tsp. |
| Pepper, freshly ground |
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1/2 tsp. |
| Olive oil |
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2 Tbsp. |
| Garlic, minced |
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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. |
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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.
*If using frozen or liquid whole egg product.
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