| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
St. Louis |
Post2 |
4 |
Servings |
INGREDIENTS
| 1 |
|
Eggplant -, abt 12 oz |
|
|
trimmed and |
|
|
Cut in 1" cubes |
| 1 |
|
Red bell pepper, halved |
|
|
seeds and |
|
|
Stem removed, cut in 1/2" |
|
|
wedges |
| 1 |
|
Green bell pepper, halved |
|
|
seeds and |
|
|
Stem removed, cut in 1/2" |
|
|
wedges |
| 1 |
|
Carrot, trimmed and pared |
|
|
Cut in 1/2" diagonal slices |
| 1 |
|
Zucchini, trimmed and pared |
|
|
Cut in 1/2" diagonal slices |
| 1 |
|
Red onion, trimmed cut 1" |
|
|
Wedges |
| 4 |
|
Garlic cloves, bruised with |
|
|
side |
|
|
A knife |
| 2 |
T |
Olive oil |
|
|
Salt |
|
|
Freshly ground black pepper |
| 2 |
T |
Chopped parsley or basil |
| 8 |
|
Eggs |
| 3 |
T |
Freshly grated |
|
|
Parmigiano-Reggiano |
|
|
cheese |
|
|
divided |
| 1/2 |
c |
Shredded or 4 ounces thinly |
|
|
sliced |
|
|
Mozzarella cheese |
INSTRUCTIONS
Preheat oven to 400 degrees. Place eggplant, peppers, carrot,
zucchini, onion and garlic in 13- by 9-inch baking dish. Drizzle
vegetables with oil. Roast until edges are browned, 40 to 50 minutes,
turning every 20 minutes. Season to taste with salt and pepper. Stir
in chopped parsley. Spread vegetables evenly in heavy 10-inch nonstick
skillet. Turn burner to medium heat. (If using leftover roasted
vegetables for frittata, heat until very hot, about 3 minutes.) Whisk
eggs until frothy and very well blended. Add 2 tablespoons
Parmigiano-Reggiano and salt and pepper to taste. Pour eggs over
vegetables; cook, without stirring, until eggs set around edges, about
5 minutes. Using rubber spatula, lift frittata edge and tilt pan
slightly to allow uncooked eggs to run under cooked portion. Cook
until eggs are almost set in center, about 10 minutes more. Arrange
mozzarella evenly over frittata. Sprinkle with remaining 1 tablespoon
Parmigiano-Reggiano. Cover and cook until eggs are set and cheese
melted (if preferred, place skillet under preheated broiler and broil
just until frittata is set and cheese melts, about 1 minute). To
serve, loosen frittata edges and slide it onto large serving platter.
Yield: 4 servings. Recipe Source: St. Louis Post-Dispatch - 11-30-1998
By Marie Simmons Formatted for MasterCook by Susan Wolfe -
swolfe1@prodigy.net Converted by MM_Buster v2.0l.
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