Thursday, January 5, 2012

Vegetable Frittata

This is a nice dinner to have with a side salad tossed in a vinaigrette or to have cold the next morning for breakfast.

1 large red skinned potato, diced
½ cup small cauliflower florets
½ cup baby carrots, chopped
¼ cup small broccoli florets
8-10 asparagus, cut into ½ inch pieces
½ green bell pepper, sliced
1 green onion, chopped
2 garlic cloves, minced
1 tsp minced fresh rosemary
2 tsp minced fresh parsley
4 eggs, beaten
½ tsp salt
½ tsp black pepper
¼ - ½ shredded parmesan cheese

Preheat oven to 400 degrees.

In a medium frying pan over med-high heat, drizzle some EVOO and add potatoes. Sauté for 10 minutes. Add cauliflower and carrots and cook for an additional 10 minutes. Add broccoli, asparagus, bell pepper, green onion, garlic and herbs; sauté until potatoes are cooked.

Pour eggs over vegetable mixture, season with salt and pepper and sprinkle with cheese. Move pan to oven and cook for 10 minutes.


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