Search for anything:

Baked Vegetable Frittata

eggs

2 tablespoons unsalted butter
1 onion; finely chopped
1 clove garlic; minced
1 green pepper; diced
1/4 cup chopped fresh parsley
1 can (19 oz) tomatoes; chopped and drained
5 eggs
1/2 cup fresh bread crumbs
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon Worcestershire sauce
2 cup shredded Swiss cheese
green pepper rings

This frittata is delicious served hot for brunch, or cold as an appetizer or addition to a salad plate. In skillet, melt butter. Over medium heat, cook onion and garlic until tender. Add diced green pepper and parsley and cook for 1 minute longer. Remove from heat; add tomatoes. In large mixing bowl, beat eggs until well mixed. Stir in bread crumbs, salt, pepper, Worcestershire and cheese; gently stir in vegetables. Pour mixture into buttered 9-inch round baking dish. Bake in 350°F oven for 30 to 35 minutes or until top is golden and mixture firm in centre Let stand for 5 minutes before serving. Garnish with green pepper rings.

Contributor: Canadian Living - January, 1986

Yield: 6 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU