Vegged-Up Frittata
Difficulty Level: 
Difficutly AddedDifficutly AddedDifficutly HolderDifficutly HolderDifficutly Holder
Prep Time: 
10minutes
Cook Time: 
8-10minutes
Vegged-Up Frittata
Difficulty Level: 
Difficutly AddedDifficutly AddedDifficutly HolderDifficutly HolderDifficutly Holder
Prep Time: 
10minutes
Cook Time: 
8-10minutes
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Ingredients
2 tbsp butter
 
1/2 tsp Windsor® Roasted Garlic with Sea Salt (freshly ground)
 
1 cup mushrooms (sliced)
 
1 cup red pepper (medium, diced)
 
1 cup zucchini (medium, thinly sliced)
 
10 eggs
 
1/2 tsp Windsor® Extra Coarse Sea Salt (freshly ground)
 
1/2 tsp Windsor® Black Peppercorns (freshly ground)
 
2 green onions (thinly sliced)
 
2 tbsp fresh parsley (chopped)
 
1/2 cup asiago cheese (shredded, or Italian blend - divided)
 

 

Preparation
  1. Heat oven to 350°F (180°C).
  2. Melt butter in large (10 inch/25 cm) well-seasoned or non-stick frypan. Stir in ground Windsor® Roasted Garlic with Sea Salt.
  3. Add mushrooms, red pepper, and zucchini; cook over medium heat 5 minutes, stirring frequently, or until softened.
  4. Whisk eggs lightly with ground Windsor® Extra Coarse Sea Salt and ground Windsor® Black Peppercorns; add green onions and parsley.
  5. Stir in egg mixture and half of the cheese. Reduce heat to low and cook 5 minutes or until bottom is set but top is still runny.
  6. Gently lift sides of frittata occasionally to let uncooked mixture run underneath.
  7. Transfer frypan to oven.* Bake 8-10 minutes, or until set.
  8. Sprinkle with remaining cheese and place under broiler for 1 minute or until cheese is melted.
  9. Remove from oven, let stand 5 minutes before transferring to a serving platter.
  10. Finish with additional ground Windsor® Black Peppercorns.

Servings: Makes 6 servings.

*Tip: If frypan has plastic handle, wrap handle in foil before transferring to oven.

Ingredients
2 tbsp butter
 
1/2 tsp Windsor® Roasted Garlic with Sea Salt (freshly ground)
 
1 cup mushrooms (sliced)
 
1 cup red pepper (medium, diced)
 
1 cup zucchini (medium, thinly sliced)
 
10 eggs
 
1/2 tsp Windsor® Extra Coarse Sea Salt (freshly ground)
 
1/2 tsp Windsor® Black Peppercorns (freshly ground)
 
2 green onions (thinly sliced)
 
2 tbsp fresh parsley (chopped)
 
1/2 cup asiago cheese (shredded, or Italian blend - divided)
 

 

Preparation
  1. Heat oven to 350°F (180°C).
  2. Melt butter in large (10 inch/25 cm) well-seasoned or non-stick frypan. Stir in ground Windsor® Roasted Garlic with Sea Salt.
  3. Add mushrooms, red pepper, and zucchini; cook over medium heat 5 minutes, stirring frequently, or until softened.
  4. Whisk eggs lightly with ground Windsor® Extra Coarse Sea Salt and ground Windsor® Black Peppercorns; add green onions and parsley.
  5. Stir in egg mixture and half of the cheese. Reduce heat to low and cook 5 minutes or until bottom is set but top is still runny.
  6. Gently lift sides of frittata occasionally to let uncooked mixture run underneath.
  7. Transfer frypan to oven.* Bake 8-10 minutes, or until set.
  8. Sprinkle with remaining cheese and place under broiler for 1 minute or until cheese is melted.
  9. Remove from oven, let stand 5 minutes before transferring to a serving platter.
  10. Finish with additional ground Windsor® Black Peppercorns.

Servings: Makes 6 servings.

*Tip: If frypan has plastic handle, wrap handle in foil before transferring to oven.