Vegetable Frittata

Vegetable Frittata

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

Ingredients

  • 1 lb., 5 oz.* eggs (12 large)
  • 0.5 oz. basil leaves (12), chopped
  • 2 tbsp. Italian parsley, chopped
  • 1/2 tsp. kosher salt
  • 1/2 tsp. freshly ground pepper
  • 2 tbsp. olive oil
  • 2 tbsp. garlic, minced
  • 1 lb. (4 cups) yellow squash slices (1/4 in. thick)
  • 1 lb. (4 cups) zucchini slices (1/4 in. thick)
  • 12 oz. (3 cups) red bell peppers, thinly sliced
  • 8 oz. (3 cups) cremini mushrooms, sliced
  • 1 oz. (1 cup) green onions, sliced
  • 6 oz. goat cheese, crumbled

*If using frozen or liquid whole egg product.

Directions

  1. Preheat broiler. Whisk eggs, basil, parsley, salt and pepper in bowl.
  2. 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.
  3. Pour half of the egg mixture into each pan. Cook eggs until set, about 3 to 4 minutes.
  4. 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.
  5. Allow frittata to set 5 minutes before cutting each into 6 wedges. Serve immediately.

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