Sunday, February 12, 2012

Frittata Italiana

Sorry for my Italian :-)
All I want to say - this is yummy!
1/2 pound (225 g) mushrooms, sliced
2 tablespoons (30 ml) oil
1/2 red pepper, sliced thinly
1 cup (250 ml) feta cheese, crumbled
1 tomato, diced or 12 grape or cherry tomatoes, cut in half
1/3 cup (75 ml) fresh basil, chopped finely
10 eggs, beaten
1/4 teaspoon (1 ml) salt
1/4 teaspoon (1 ml) pepper

In a large skillet heat the oil over medium heat. Add mushrooms and red peppers and saute for 10 minutes over medium to medium low heat, until they are softened and the moisture from the mushrooms is evaporated. Set aside.

Preheat oven to 350ºF.

In a large bowl, combine mushrooms, red pepper, cheese, tomato, basil, eggs, salt and pepper. Mix thoroughly.

Pour the mixture into lightly greased 8x8 inch (20.5 x 20.5 cm) or large round pie plate baking dish and bake for 35 to 45 minutes or until frittata is cooked through.

It should be golden brown around the edges and a knife inserted in the middle should come out clean.

Serves 6

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