Hi Loves, it seems like Monday is recipe day on the good o' blog! Well to keep tradition going, here is the recipe for the frittata I made from Gwyneth Paltrow's cookbook My Father's Daughter, which by the way has a lot of really eclectic recipes and includes how to make most recipes vegetarian! I hope you all had a lovely weekend, Eataly, hiking, and the Mardi Gras party were a lot of fun but I'm definitely still feeling the effects from having such a busy week and weekend. Today I'm going to decompress by drinking some wine and watching The Bachelor. I mean who else doesn't decompress by watching girls make fools of themselves?
P.s. I also saw Silver Linings Playbook (finally) and it was just a wonderful film, if you haven't seen it I recommend you venture out to watch it! I can't stop quoting the movie!
Ingredients:
- 1 small zucchini, 1-inch-diced
- 1 red bell pepper, seeded and 1 1/2-inch-diced
- 1 yellow bell pepper, seeded and 1 1/2-inch-diced
- 1 red onion, 1 1/2-inch-diced
- 1/3 cup good olive oil
- Kosher salt and freshly ground black pepper
- 2 teaspoons minced garlic (2 cloves)
- 2 cups of egg beaters
- 1/4 cup freshly grated Parmesan cheese (vegan)
- 1 tablespoon unsalted butter (vegan)
- 1/3 cup chopped scallions, white and green parts (3 scallions)
Preheat the oven to 425 degrees.
Place the zucchini, peppers, and onion on a sheet pan. Drizzle with
the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon
pepper, and toss well. Bake for 15 minutes. Add the garlic, toss again,
and bake for another 15 minutes. Remove from the oven and turn the oven
to 350 degrees.
Meanwhile, in a large bowl, whisk together the eggs, half-and-half, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper.
In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the Gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.
Meanwhile, in a large bowl, whisk together the eggs, half-and-half, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper.
In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the Gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.
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