VEGGIE FRITTATA
This recipe comes from an Argentinian grocery store booklet. In America this is more of a breakfast dish. In Argentina we never have it for breakfast (we are to busy eating those fabulous Argentinian pastries) it is usually lunch or a light dinner, accompanied by a salad.
Provided by MsPia
Categories Breakfast
Time 43m
Yield 1 fritatta, 2-4 serving(s)
Number Of Ingredients 9
Steps:
- In a sauté pan, over medium heat, pour 2 tbs olive oil and cook onion for 5 minutes.
- Add carrot, zucchini, and squash; cover pan and cook for another 5 minutes.
- Put veggies in a bowl and let them cool down. Then add cheese, salt, pepper and beaten eggs. Stir.
- Pour the rest of the olive oil onto sauté pan and heat and then incorporate the egg mixture.
- Agitate the pan so that the mixture extends evenly.
- Lower the heat and cover. Cook for about 5 minutes and turn over a plate.
- Pour back into pan and cook for an extra 2 or 3 minutes.
- Eggs are better pale than golden.
Nutrition Facts : Calories 544.7, Fat 43.7, SaturatedFat 10.6, Cholesterol 479.9, Sodium 801.7, Carbohydrate 17.5, Fiber 3.1, Sugar 6.1, Protein 22.1
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Nikola Boskovic
[email protected]This frittata was a bit bland for my taste. I think I'll add some more seasoning next time.
Nayma Saeed
[email protected]I loved this veggie frittata! It was so flavorful and filling. I'll definitely be making it again.
laguerre valcin
[email protected]This veggie frittata is a great way to get your daily dose of vegetables. It's also a delicious and easy meal to make.
Aliegber Sabriov
[email protected]This frittata was a great way to use up leftover vegetables. It was easy to make and it turned out delicious. I'll definitely be making it again.
Seletha Williams
[email protected]Yum! This frittata was so good. I loved the roasted vegetables and the goat cheese added a nice tang. It was perfect for a quick and easy breakfast.
Bhuwan budhathoki Kshetri YouTube channel
[email protected]This was a delicious and easy frittata. I loved the combination of vegetables and goat cheese. It was a great way to use up leftover vegetables.
Abiodun Oluwatoyin
[email protected]This frittata was a great way to start my day. It was light and fluffy, and the vegetables gave it a nice crunch. I'll definitely be making this again.
Jackson Amos
[email protected]I was looking for an easy and healthy breakfast recipe, and this veggie frittata fit the bill perfectly. It was quick to make and it tasted great. I especially liked the addition of the goat cheese.
Jonerthan Gonahasa
[email protected]This veggie frittata was a great way to use up some leftover vegetables. It was easy to make and it turned out delicious. I'll definitely be making it again.
ABEL Classi
[email protected]I made this frittata for my family and they loved it! It was so easy to make and it was packed with flavor. The vegetables were perfectly roasted and the goat cheese added a nice creamy texture.
Mian Aqib
[email protected]This frittata was delicious! I used a variety of vegetables that I had on hand, and it turned out perfectly. The goat cheese added a nice tangy flavor.
Mahle Radebe
[email protected]I've made this frittata several times now and it's always a crowd-pleaser. The vegetables add a nice pop of color and flavor, and the goat cheese gives it a creamy richness. It's a great dish for breakfast, lunch, or dinner.
Mnmn Mnmn
[email protected]This veggie frittata was a hit at our weekend brunch! The flavors of the roasted vegetables and goat cheese blended perfectly. It was also incredibly easy to make, which is always a bonus.