VEGETABLE FRITTATA WITH ASIAGO CHEESE

[Guest guest]

VEGETABLE FRITTATA WITH ASIAGO CHEESE

 

 

At Captiva Art Cafe on Captiva Island, Florida, chef

Matthew Mitchell offers imaginative pasta and egg

dishes as his meatless selections. We reduced the

yolks in his frittata, but all the wonderful flavor is

still there. Mitchell accompanies the frittata with

toasted focaccia.

 

1 1/2 teaspoons olive oil

1 medium-size red onion, chopped

1 red bell pepper, coarsely chopped

1 medium zucchini, chopped

2 cups (packed) spinach leaves, torn into 1-inch

pieces

 

3 large eggs

6 large egg whites

1/2 teaspoon salt

1/4 teaspoon ground black pepper

 

1 ounce shaved Asiago cheese

1 cup chopped tomatoes

1 tablespoon chopped fresh basil

 

Preheat broiler. Heat olive oil in 10-inch-diameter

nonstick skillet over medium-high heat. Add onion and

bell pepper; sauté until golden, about 8 minutes. Add

zucchini; sauté until tender, about 5 minutes. Add

spinach; stir until wilted, about 1 minute. Season

with salt and pepper.

 

Whisk eggs, egg whites, salt and pepper in medium bowl

to blend. Pour egg mixture over hot vegetables in

skillet; stir gently to combine. Reduce heat to

medium-low. Cook without stirring until eggs are set

on bottom, about 5 minutes.

 

Sprinkle cheese over frittata. Broil until cheese

melts, about 2 minutes. Sprinkle with tomatoes and

basil.

 

Serves 4.

 

Per Serving: calories, 205; total fat, 10g; saturated

fat, 3g; cholesterol, 245mg.

 

 

 

 

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