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| Vegetable-Cheese Frittata |
| Take a potato, an onion, some leftover vegetables, maybe even some cooked meat or chicken, a pinch of this and a pinch of that, and in a short time you can make a delicious Italian omelette called a frittata. It is better than a deep-dish pizza. Your can use other vegetables in the recipe below, but here is a combination that works well. |
Ingredients:
3 medium red potatoes, skins on, boiled until tender and sliced thick
1 red bell pepper, cored, seeded, and diced
1 medium onion, thinly sliced
3 tablespoons COLAVITA Extra Virgin Olive Oil
3 tablespoons unsalted butter
8 eggs
1 cup shredded Jarlsberg cheese
1/2 teaspoon dried thyme
Salt and freshly ground pepper to taste
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Preparation:
Heat the olive oil and butter in a 10 - inch skillet; add the potatoes, peppers and onion; saute until the onion is translucent. Beat the eggs until frothy; add the cheese, thyme, salt and pepper to the eggs. Pour the mixture evenly into the skillet and shake it into place. When the bottom is formed and browned, put a large plate over the skillet, flip, then slide the frittata back into the skillet to cook the top. If you do not feel confident enough to do this, put the skillet* under the broiler for 3 to 4 minutes. Serves 4 to 6
Per Serving: 319 Calories (69.3% from fat); 25g Fat (9g Sat, 9g Mono, 2g Poly); 14g Protein; 10g Carbohydrate; 1g Dietary Fiber; 315mg Cholesterol; 363mg Sodium. Food Exchanges: 1/2 Grain (Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 3 1/2 Fat.
*Note - Be sure to use an oven proof skillet if you plan to finish the Frittata under the broiler.
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