Thursday, April 24, 2014

Vegetable Frittata

     Frittatas are just wonderful. There's so much you can do with them. You can pretty much dump anything in a frittata and it will be good. You could probably load one with Cap'n Crunch and have a winner on your hands. Actually, that doesn't sound bad. I may have to give that one a spin. This particular frittata is loaded with veggies and is much healthier, coming in at only 150 calories per serving. Consider that for a second. You could eat the entire damned pan and be out for only 900 calories. That's value! Fair warning, the veggies will build up some water, so you'll need to drain this a bit before serving. As always, any notes or changes are in blue.

Vegetable Frittata
via Betty Crocker: The 300 Calorie Cookbook

  • 2 tablespoons butter or margarine
  • 1 medium onion (1/2 cup) chopped
  • 1 clove garlic, finely chopped
  • 1 medium bell pepper (1 cup), chopped
  • 2 small zucchini (2 cups), chopped
  • 1 small tomato (1/2 cup), chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 eggs or 1-1/2 cups fat-free egg product (wow, when they make it sound so appetizing, how can I go with anything else than actual eggs. Maybe I can go find some artificial imitation ersatz margarine substitute, too!)
  • 1/4 cup grated Parmesan cheese
  1. Heat oven to 350F (180C, Gasmark 4)
  2. In a 10-inch ovenproof skillet (cast-iron is perfect here), melt butter over medium high heat. Add onion and garlic; cook 3 minutes, stirring frequently. 
  3. Stir in bell pepper, reduce heat to medium. Cook about 2 minutes, stirring occasionally, until crisp-tender (for whatever reason, the term "crisp-tender" just pisses me off to no end. I think maybe it smacks of pretentiousness. It could just be that I'm hateful. Anything's possible)
  4. Stir in zucchini, tomato, salt and pepper. Cook 4 minutes, stirring occasionally.
  5. In a small bowl, beat eggs with wire whisk or fork (or chopsticks if you feel like showing off) until blended; pour over vegetable mixture.
  6. Bake uncovered 10 to 12 minutes or until center is set. Sprinkle with cheese. Cut into wedges. (Or just stand at the stove and grimly shovel forkful after forkful into your mouth straight from the skillet. I'm not here to judge). 
Good times!

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