Sunday, May 9, 2010

Fresh-Picked Frittata

This dish is easy to personalize...just let everyone suggest a veggie and bake until the center is set!

1 c. redskin potatoes, diced
1/2 c. onion, diced
2 T. olive oil
1 c. sliced mushrooms
1 c. broccoli flowerets
1/2 c. red pepper, chopped
1/3 c. water
1-1/2 c. shredded Cheddar cheese, divided
8 eggs, beaten
1/2 c. mayonnaise
1/2 t. dried oregano
1/2 t. dried basil
1 T. Italian salad dressing mix

Combine potatoes, onion, and oil in a skillet over medium heat; sauté until golden. Add mushrooms, broccoli, pepper and water; cover and cook just until potatoes are tender. Uncover and cook until liquid evaporates. Spoon vegetables into a lightly greased 9-1/2” round deep-dish baking pan; top with half the cheese. Whisk together remaining ingredients except cheese; pour evenly over top. Sprinkle with remaining cheese. Bake at 375 degrees for 40 minutes, or until a knife tip inserted in the center comes out clean. Let stand 5 minutes.

Makes 6 servings.

Recipe can be found on page 109 of Get-Togethers with Gooseberry Patch Cookbook.

No comments: