When you feel like a light and satisfying meal, but time is tight, try this frittata by Elodia Rigante, from “Italian Immigrant Cooking”. You can use what you have on hand – I just skip the ingredients I’m missing. I find it usually needs about 5 or so minutes longer than Elodia says.
Elodia makes her frittata on the stove top, but you can also bake yours in the oven. Once you have done the initial saute on the vegetables, combine everything in an oven proof skillet or a 9 x 9″ baking pan. Bake in a 375 ºF oven for 20-30 minutes, until set.
Ingredients:
2 tbsp olive oil
2 tbsp butter
1/2 c sliced onions
1 c sliced mushrooms
1/2 c juliennned red bell pepper
3 medium zucchini, julienned
1 tbsp minced garlic
6 large eggs
1/2 c grated Romano cheese
1/4 c chopped chives
3 tbsp lemon juice
2 tbsp chopped fresh parsley
1/2 tsp basil
1 spring dill
1/2 tsp salt
14 tsp pepper
1 c shredded Mozzarella cheese
In a medium-size skillet, saute the onion and mushrooms in the olive oil and butter for 5 minutes. Add the pepper, zucchini, and garlic, and saute for an additional 5 minutes.
In a separate mixing bowl, whip the eggs, lemon juice, grated romano, chives, parsley, basil, dill, salt and pepper. pour evenly over the sautéed vegetables in the skillet and sprinkle with the Mozzarella cheese. Cover and cook over low heat for 15 minutes. Loosen the edges with a spatula and invert onto a serving platter. Serves 4.