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VEGGED-UP FRITTATA
This Italian-style omelette is ideal for a weekend brunch with family and friends.
Ingredients
- 2 tbsp butter
- 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)
- 2 tbsp butter
- 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)
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Recipe Preparation
For the Vegged-Up Frittata
- Heat oven to 350°F (180°C).
- Melt butter in large (10 inch/25 cm) well-seasoned or non-stick frypan.
- Add mushrooms, red pepper, and zucchini; cook over medium heat 5 minutes, stirring frequently, or until softened.
- Whisk eggs lightly with ground Windsor® Extra Coarse Sea Salt and ground Windsor® Black Peppercorns; add green onions and parsley.
- 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.
- Gently lift sides of frittata occasionally to let uncooked mixture run underneath.
- Transfer frypan to oven.* Bake 8-10 minutes, or until set.
- Sprinkle with remaining cheese and place under broiler for 1 minute or until cheese is melted.
- Remove from oven, let stand 5 minutes before transferring to a serving platter.
- Finish with additional ground Windsor® Black Peppercorns.