Frittata Primavera With Parmesan Toast Recipes

FRITTATA PRIMAVERA

Steps:

• HEAT oven to 350°F.
• COOK and stir vegetables in 10-inch ovenproof skillet on medium-high heat 3 minute or until crisp-tender.
• BEAT eggs, water and salt in medium bowl with whisk until well blended. Sprinkle cream cheese over vegetables in skillet; cover with egg mixture and vegetables.
• BAKE 30 minute or until frittata is puffed and golden brown.
• Variation: If you don't have an ovenproof skillet, cook vegetables in regular skillet as directed. Beat eggs, water and salt in medium bowl with whisk until well blended. Add vegetables and cream cheese; mix well. Pour into 9-inch pie plate sprayed with cooking spray. Bake as directed.
• Creative Leftovers: A frittata is a great way to use up leftover vegetables and cheeses in your refrigerator. Cut soft cheese into small cubes or shred hard cheeses before mixing with other filling ingredients before pouring into prepared pie plate. Be creative and unafraid to try something new!
• Passover Celebrations: To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.
• Nutrition Information Per Serving: 130 calories, 10g total fat, 4.5g saturated fat, 0g trans fat, 230mg cholesterol, 270mg sodium, 2g carbohydrate, less than 1g dietary fiber, 1g sugars, 8g protein, 15%DV vitamin A, 10%DV vitamin C, 4%DV calcium, 8%DV iron.

FRITTATA PRIMAVERA

Steps:

• Preheat oven to 350°F (180°C).
• Heat oil in a frying pan and cook the onion for 1 minute. Add the rest of vegetables and cook for another 3 minutes. Season with salt and pepper.
• Beat eggs with salt, flour, sour cream and parsley, whisk until well blended. Pour the vegetables over the eggs mixture over and stir until well blended.Pour all the mixture in a greased baking dish. Sprinkle the grated cheese on top.
• Bake for about 25- 30 minutes or until golden brown. You can serve with fresh salad.

FRITTATA PRIMAVERA

Steps:

• Preheat oven to 350°F.
• Melt butter in nonstick skillet.
• Cook potatoes, onions and mushrooms over medium heat until tender.
• Add asparagus pieces and ham, if using.
• Season with salt and pepper.
• Spread mixture into an oil-sprayed 9x13-inch baking dish.
• Stir in cheeses, cream, parsley, salt and pepper into beaten eggs.
• Pour egg mixture into baking dish.
• Top with asparagus tips.
• Bake 45 to 55 minutes until set in middle.
• Cool 10 minutes before serving.