BOOK CATEGORIES
Authors
Short Stories
Long Stories
Funny Stories
Love Stories
Stories For Kids
Poems
Essays
Nonfictions
Plays
Folktales
Fairy Tales
Fables
Learning Kitchen
LINKS
Home
Famous Authors (View All Authors)
Post by :MarkJoyner
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :3353
Click below to download : Vegetables - Fresh Vegetable Fritatta (Format : PDF)
Vegetables - Fresh Vegetable Fritatta
EggsVermont 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.
NEXT BOOKS
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 - Garden Frittata
PREVIOUS BOOKS
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
Vegetables - Fresh Vegetable Antipasto
NEXT 10 BOOKS
|
PREVIOUS 10 BOOKS
|
RANDOM 10 BOOKS
- Vegetables - Garden Frittata
- Vegetables - Garden Ratatouille
- Vegetables - Vegetables - Garlic Mashed Potatoes And Parsnips
- Vegetables - Giardiniera
- Vegetables - Green Bean, Red Onion And Roast Potato Salad With Rosemary Vinaigrette
- Vegetables - Green Curry
- Vegetables - Vegetables - Grilled Antipasto Vegetables
- Vegetables - Vegetables - Grilled Corn And Black-bean Salsa
- Vegetables - Grilled Eggplant And Tomato Stacks
- Vegetables - Vegetables - Grilled Marinated Vegetables
LEAVE A COMMENT