Sunday, April 8, 2007

Frittata with Vegetables

For Easter brunch Joan offered up a new dish that she found in a newspaper flyer ad for Sorrento Ricotta Cheese. Fresh Wegmans pre-sliced mushrooms provided a flavor boost and texture. This tasty frittata will certainly make a return appearance at the dining room table.

1 cup Sorrento Part Skim Ricotta Cheese

8 oz. Sorrento Mozzarella Cheese, sliced

12 large eggs

2 Tbsp. olive oil, divided

1 onion, diced

1 red pepper, diced

1 zucchini, thinly sliced

2 cups sliced mushrooms

1/4 cup dry white wine

Salt and black pepper to taste

1/4 cup grated Parmesan cheese

Preheat oven to 400°. Grease a 13” x 9” pan with 1 Tbsp. olive oil. In large flying pan, heat 2 Tbsp-.olive oil over medium heat. Add onion and red pepper and cook for 5 minutes until onions ore soft and slightly browned. Add zucchini, mushrooms and wine and sauté until zucchini is soft and wine has evaporated. Add soil and pepper. Whisk eggs, add ricotta and whisk together until smooth. Stir in vegetables. Pour frittata into pan. Top with sliced mozzarella and sprinkle with parmesan. Bake for 20 minutes, or until set. Serve immediately.

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