Thursday, January 19, 2012

Veggie Fritatta

Mmm we've been on a veggie kick in my apartment this week, so here's my contribution to the the healthiness.

  • 2 T olive oil
  • 2 cloves garlic, minced
  • 1/2 yellow onion, diced
  • 1/2 c mushrooms, sliced
  • 1 red bell pepper, diced
  • 1/2 zucchini, diced
  • 1/4 c eggplant, diced
  • 1/4 c parmesan cheese, shredded
  • 6 eggs
  • 1 stalk green onion, sliced (only white part)
  • salt and pepper
  1. Heat olive oil in large pan and saute garlic till fragrant
  2. Add in onion and saute till soft, put aside garlic and onion
  3. In the same pan, saute mushrooms till soft and shrunk to about half the size, put aside mushrooms
  4. Saute bell pepper, zucchini and eggplant until just soft.
  5. Beat 6 eggs until combined, add green onion, salt and pepper to taste. Combine cooked vegetables, parmesan cheese, and beaten eggs in a 8x8 baking dish.
  6. Bake frittata at 350 degrees for 20 minutes. Broil for another 3 minutes at end.

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