| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
St. Louis |
Post2 |
4 |
servings |
INGREDIENTS
| 1 |
sm |
Eggplant – (abt 12 oz); trimmed, and |
|
|
Cut in 1" cubes |
| 1 |
sm |
Red bell pepper; halved, seeds and |
|
|
Stem removed; cut in 1/2" wedges |
| 1 |
sm |
Green bell pepper; halved, seeds and |
|
|
Stem removed; cut in 1/2" wedges |
| 1 |
lg |
Carrot; trimmed and pared, |
|
|
Cut in 1/2" diagonal slices |
| 1 |
sm |
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 |
tb |
Olive oil |
|
|
Salt |
|
|
Freshly ground black pepper |
| 2 |
tb |
Chopped parsley or basil |
| 8 |
lg |
Eggs |
| 3 |
tb |
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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