Makes:
6 servings
Utensil:
Saladmaster Food Processor
12" Electric Oil Core Skillet
small mixing bowl
Contributed By:
Chef John Lara
Personal chef to former U.S. President
Ingredients
Recipe Description:
Originally from Spain, the frittata is a version of the omelet. This delicious dish is filled with fresh vegetables and herbs and makes a delightful breakfast or brunch entrée. Incorporate your own favorite ingredients like mushrooms, broccoli, bacon or sausage.
3
ounces
leeks, diced
(85
g)
1
teaspoon
fresh garlic, minced
(5
mL)
6
eggs
1⁄2
cup
heavy cream
(120
mL)
2
sprigs fresh rosemary, stripped from stem and finely chopped
3
sprigs fresh thyme, stripped from stem and finely chopped
1
teaspoon
black pepper
(5
mL)
2
ounces
red bell peppers, diced (save 1⁄4 of peppers for garnish)
(57
g)
3
ounces
roma tomatoes, diced
(85
g)
3
ounces
baby spinach, coarsely chopped
(85
g)
3
ounces
zucchini, narrow diameter, sliced, use Cone #4
(85
g)
3
ounces
yellow cheese, low-sodium, low-fat, waffled, use Cone #5
(85
g)
3
ounces
white cheese, low-sodium, low-fat, waffled, use Cone #5
(85
g)
2
tablespoons
fresh parsley, minced
(8
g)
Directions:
- Preheat electric skillet to 300°F/149°C. Sauté leeks and garlic for 2-3 minutes, until soft and fragrant.
- In a small bowl, beat eggs with cream. Add rosemary, thyme and pepper and whisk until blended. Set aside.
- Reduce temperature of electric skillet to 185°F/85°C. Add 3⁄4 of the red peppers (saving the final 1⁄4 for garnish), tomatoes, spinach and stir until blended.
- Add egg mixture and fold gently. Cover and continue cooking for 10 minutes.
- Place zucchini on the top of the mixture, sprinkle with cheese, parsley and reserved red pepper. Cover and continue to cook for an additional 5 minutes until cheese is melted.
Tips:
- Try your favorite salsa as a condiment.
- Use the cheeses of your choice or eliminate, as desired.
Directions
Tips
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