Green Vegetable Frittata Parmesan
- 3 eggs, beaten
- 1 1/2 cups frozen green peas, thawed, or 1 1/2 to 2 cups finely chopped and steamed broccoli florets, sliced zucchini, or asparagus cuts
- 1/4 cup grated fresh Parmesan cheese
- Salt and freshly ground pepper to taste
- Light olive oil
- Combine the first 3 ingredients in a mixing bowl and stir together.
- Add a little salt and pepper and stir again.
- Heat just enough oil to coat the bottom of a 9-inch nonstick skillet.
- When hot, pour in the egg mixture.
- Cover and cook over medium heat until the bottom is golden brown and the top is fairly set, about 5 minutes.
- Slide the frittata out onto a plate.
- Invert the skillet over the plate and quickly flip over so that the frittata goes back into the skillet, uncooked side down.
- Remove the plate, return the skillet to the heat, and cook the second side, uncovered, until golden brown.
- Slide the frittata back onto the plate, let cool for a few minutes, cut into wedges, and serve.
- I never make egg dishes as entrees for dinner.
- Occasionally, though, I like to make these vegetable frittatas to serve on the side when the main fare is light.
- Served in wedges, theyre especially compatible with light pasta and potato dishes, or with certain soups.
- You will also find a Spanish Potato Frittata, in Chapter Eight, page 185.
- Calories: 115
- Total Fat: 5g
- Protein: 9g
- Carbohydrate: 8g
- Cholesterol: 167mg
- Sodium: 18mg
eggs, frozen green peas, parmesan cheese, salt, light olive oil
Taken from www.epicurious.com/recipes/food/views/green-vegetable-frittata-parmesan-372913 (may not work)