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Full Online Book HomeLearning KitchenBreakfastandbrunches - Fritatta - Fresh Vegetable Fritatta
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Breakfastandbrunches - Fritatta -  Fresh Vegetable Fritatta Post by :TelZilla Category :Learning Kitchen Author :Unknown Date :December 2011 Read :749

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Breakfastandbrunches - Fritatta - Fresh Vegetable Fritatta

Eggs
Vermont Cheddar, shredded
2 cloves fresh garlic, chopped
1 red pepper
1 green pepper
1 Spanish onion
1 yellow squash (small)
1 green squash (small)
2 ripe tomatoes, in wedges
2 sprigs fresh basil
2 tablespoons olive oil
oregano, thyme, fresh-ground black pepper


Heat saute pan with olive oil. Over medium heat, lightly cook chopped garlic, add freshly cut vegetables (1/2" strips). Add oregano and thyme, then gently toss. Keep vegetables firm, do not overcook. Remove from heat.

For each individual serving: beat 2 eggs, pour into heated 7"-9" teflon pan, lightly oiled. Add vegetables to top. Arrange colors, do not stir. Top with cheddar cheese and freshly-ground black pepper. Salt optional. Cover and cook over low heat until cheese is melted. Loosen and slide onto warm platter. Serve with toasted French bread.

May be prepared in large pyrex dish and baked in oven at 325 degrees. Leftover vegetables are ideal for past primavera dinner.
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