May 17, 2009
Make Mom breakfast on Mothers Day!! Don't forget the espresso!! Spinach and Ricotta Frittata Makes 8 servings 1 tablespoon unsalted butter 1 1/2 cups white mushrooms, thinly sliced ...
edit Ingredients
2 |
sm. size eggplants, thinly sliced |
12 |
|
Sprigs of fresh thyme to taste |
|
½ |
teaspoon salt |
½ |
cup olive oil |
2 |
baking potatoes, peeled |
thinly sliced |
|
1 |
lg. onion, peeled |
thinly sliced |
|
2 |
sm. zucchini, thinly sliced |
2 |
red peppers, minced |
edit Preparation
Step 1 |
Preheat oven to 450 degrees. Sprinkle the eggplants with salt, put in a colander and let stand for 10 minutes. Rinse with cold water and pat dry. |
Step 2 |
Pour the olive oil into a 12 inch baking dish. Heat the oil in the oven for 5 minutes and remove. |
Step 3 |
Arrange the potato and onion slices in the baking dish and bake for 20 minutes, or until potatoes are slightly tender. |
Step 4 |
Arrange the zucchini and eggplant slices on top of the potatoes and bake for 5 minutes. |
Step 5 |
Sprinkle the red peppers over the other vegetables. Beat the eggs and season with salt and pepper. Pour the eggs over the vegetables and arrange the thyme on top. Bake until the eggs are set and the sides have puffed, about 20 minutes. (Reduce oven temperature if eggs cook too fast.) The top will become golden brown and a knife inserted in the middle should come out clean. Do not overcook. The frittata should be firm but not dry. Serve hot or at room temperature. Yields: 6 servings. |
edit About Frittata
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Related Content
Wikipedia
A frittata is a type of Italian omelet, either simple or enriched with additional ingredients, such as meats, cheeses, vegetables and even pasta. A crust-less quiche or in America "scambled eggs." A frittata is prepared in a frying pan like a traditional French omelet however, whereas an omelet is cooked on a stove top and served folded, a frittata is not folded and is typically finished in an oven or under a broiler.
