inutes. The top of the frittata should be golden yellow and
scrambled the eggs, if you want add milk. then set aside.
heat oil then add onion first then garlic, add a pinch of salt.
after the onion is almost translucent add the tomato/tomato sauce.
then add the mushroom and potatoes until the potatoes are almost done.
add a little bit of butter. and salt and pepper.
when the butter is melted, add the scrambled egg then add the grated cheese.
wait until the bottom of the egg is cooked,then finish the egg to oven until the top is cooked.
top with a little bit of grated cheese.
Cook spinach, drain and squeeze out excess water.
Saute mushrooms and onion in butter in a large skillet until tender.
Beat eggs, salt and pepper together and stir in spinach.
Pour over mushroom mixture.
Cook over low heat until eggs are set, about 7 minutes.
Sprinkle with Parmesan cheese.
Broil 6\" from heat for about 3 minutes.
Cut in wedges to serve.
Note: You will need a skillet with a flameproof handle or wrap layers of aluminum foil around wooden handle before placing in oven.
rom the top. Broil the frittata until the top is lightly
owl.
Add cornstarch to mushroom sauce and bring to boil
ides and pour in the frittata mixture, spreading it evenly. Cook
an from oven, and sprinkle frittata evenly with grated cheeses.
Using a rubber spatula, loosen frittata from sides of pan. Tilt
epper.
Pour eggs over mushroom in skillet, tilting pan to
he skillet and flip the frittata. Slide uncooked side down back
ntil the top of the frittata is lightly browned, 2-3
ven for 20 minutes until Frittata has set and golden brown
n the preheated oven until frittata has risen and is set
ill be slightly browned when frittata is done.
ottom is lightly browned and frittata begins to set.
Finish
Preheat broiler.
Pour olive oil into a 10 inch ovenproof frying pan over medium heat.
Add onions, peppers and mushrooms, salt and pepper and stir until vegetables are softened but not browned, about 6-8 minutes.
POur in eggs and cook until almost set but still runny on top, about 2 minutes.
Pour salsa on top of eggs and sprinkle with cheese. Place in brolier.
Wait till cheese is melted and browned, about 3 to 4 minutes.
Slide frittata onto a serving platter and cut into wedges.
ven to 350 degrees.
FRITTATA BATTER: Beat eggs, half and
he refrigerator.
Make the Frittata: Halve the leeks lengthwise and
he cooked part of the frittata and tilt the skillet to
In medium bowl with wire whisk, beat soup until smooth. Gradually blend in eggs, 1 cup of cheese, basil and pepper.
In 10-inch oven-safe omelet pan or skillet over medium heat in hot margarine, cook mushrooms and onion until mushrooms are tender and liquid is evaporated, stirring occasionally.
Pour mixture into skillet.
Reduce heat to low.
Cook 6 minutes or until edges are set 1-inch from edge.
Do not stir.
Remove from heat and serve. For garnish, use tomato wedges, chopped fresh parsley or fresh basil leaves.