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Vegetables - Fresh Vegetable Fritatta Post by :MarkJoyner Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3353

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Vegetables - Fresh Vegetable Fritatta

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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Vegetables - Garden Frittata Vegetables - Garden Frittata

Vegetables - Garden Frittata
2 tablespoons Land O' Lakes Roasted Garlic Butter with Olive Oil 1 cup chopped broccoli 1/2 cup shredded carrot 2 green onions -- sliced 4 eggs -- beaten 1/4 cup water 1/4 teaspoon salt 1 tablespoon chopped fresh basil leaves 1/2 cup Land O' Lakes Monterey Jack Cheese with -- shredded Jalapeno Peppers Melt garlic butter in 8 or 9-inch skillet until sizzling; add broccoli, carrot and green onions. Cook over medium heat, stirring occasionally, until crisply tender (4 to 5 minutes). Stir together eggs, water and salt in medium bowl; add to vegetable mixture. Sprinkle with basil. Cover; cook over

Vegetables - Fresh Vegetable Antipasto Vegetables - Fresh Vegetable Antipasto

Vegetables - Fresh Vegetable Antipasto
3/4 cup, chopped red onion 3/4 cup, chopped red Bell Pepper 1 cup, chopped green Bell Pepper 3 cups, 1/2 inch Cauliflower flowers 1 cup, coarsely chopped Carrots 2 cups, 1/2 inch diced Broccoli 1/4 cup, mixed sweet pickles, chopped 1/4 cup, chopped Green Onions 3 Garlic cloves, minced 1/4 cup, Pickled Banana Peppers, sliced 1 cup, bottled Chili Sauce 1 cup, water In a wide, heavy pan, bring all ingredients to boil and simmer, uncovered for 30 minutes, or until most of the liquid has evaporated.Chill at least two hours, overnight is best. To serve, spread on Italian bread