Wednesday, June 23, 2010

Cookin’ Greens Designer’s Mix Frittata with Parmesan and Fresh Basil

Serves 4 as a main brunch dish or 8 as part of a brunch buffet with other dishes


Vegetable Mixture

2 tbsp (30 mL) olive or vegetable oil
2-3 medium garlic cloves, finely chopped
2 ½ cups (600 ml) Cookin’ Greens™ Designer’s Mix
½ cup (120 ml) diced red pepper
¼ tsp (1 ml) sea salt

Egg Mixture

6 large eggs
¼ cup (60 ml) milk or cream
2 tsp (10 ml) all purpose flour
1 tsp (5 ml) sea salt
½ tsp (3 ml) freshly ground black pepper
1 tbsp (15 ml) chopped fresh basil
½ tsp (3 ml) dried oregano
1/3 cup (80 mL) grated Parmesan cheese
1 tbsp (15 ml) olive or vegetable oil


Vegetable Mixture

Heat the oil in a large frying pan; add garlic. Stir. Add Cookin’ Greens Designer Mix and red pepper; sauté for 7 minutes or until just cooked. Season with salt. Set aside to cool down while preparing the egg mixture.

Egg Mixture

In a bowl, whisk the eggs with milk or cream, flour, salt, pepper, basil, oregano and cheese. Set aside until vegetables have cooled.

Just before cooking, combine egg and vegetable mixtures and stir well.
Preheat oven to 350° F(180° C).
Heat the oil in a non-stick large omelette pan over medium heat. When the oil is hot, add the egg mixture, spreading everything evenly over the bottom of the pan. Reduce heat to low, cover and cook until the eggs are barely set and can be easily loosened from the sides of the pan, approximately 8-10 minutes.
Uncover the pan and place in the oven to finish cooking, until the top puffs and the eggs are completely set, another 5-10 minutes.
Remove from the oven. Loosen the frittata using a rubber spatula to make sure it is not sticking to the pan. Slip it out onto a plate or cutting board. Cool slightly before cutting into portions. 

Tastes great served hot or at room temperature with salsa or tomato sauce and a green salad on the side.

The Cookin' Greens Team

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