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Full Online Book HomeLearning KitchenBreakfastandbrunches - Frittata Fresh Vegetable Frittata
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Breakfastandbrunches - Frittata Fresh Vegetable Frittata Post by :dialisepalo Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1244

Click below to download : Breakfastandbrunches - Frittata Fresh Vegetable Frittata (Format : PDF)

Breakfastandbrunches - Frittata Fresh Vegetable Frittata

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.
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1 1/2 cups cooked, cubed chicken 1/4 cup milk 6 eggs 1/4 tsp. salt 2 tbsp. butter 1/2 cup medium salsa Heat broiler. Combine milk, eggs and salt. Mix well with a fork but do not beat. In a 10 inch oven proof skillet, melt the butter. Sprinkle the chicken over the melted butter. Pour egg and milk mixture over the chicken. Spoon the salsa over the egg mixture. Cook over low heat for 6 to 8 minutes until almost set. Broil about 6 inches from the heat source for 2 or 3 minutes until set. Cut into wedges and serve
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