The
Electric Gourmet Show - December 1999
by Richmond Power & Light
www.RP-L.com
Fresh Vegetable & Herb Fritata
2
TBS butter
1 cup sliced yellow squash
1 cup sliced mushrooms
1 cup small broccoli flowerets
1/2 cup green bell pepper, seeded and chopped
1/2 cup red bell pepper, seeded and chopped
1/2 cup green onions, chopped using all of onion
(Vidalia works great also)
1 potato, microwaved, cooled and sliced
1 cup spinach, washed and cut into ribbons
1/2 cup gruyere cheese, grated
3/4 cup sharp cheddar cheese, grated
1/4 tsp salt
1/4 tsp pepper
1 tsp garlic & herb (Mrs.Dash)
3 dashes hot sauce
1/2 tsp Joe’s Creole seasoning
1 TBS chives
1/2 tsp marjoram
2 tsp dried parsley (use fresh flat leaf Italian if available)
1/2 tsp dry mustard
3/4 cup milk
7 eggs
4 or 5 pinches of garlic powder
In a 10 inch sauté pan, melt butter. Sauté first 8 ingredients until vegetables are almost tender. Preheat oven to 325 degrees. While sautéing, add salt, pepper, Mrs. Dash, Creole seasoning, marjoram, parsley, garlic powder to season vegetables. Remove from burner to cool slightly.
In a medium bowl, beat eggs. Add milk, hot sauce, dry mustard, chives. You can also add another dash of salt, pepper, Creole seasoning and Mrs. Dash (depending on taste, amount of spice desired). Add gruyeres and cheddar cheeses.
Pour egg mixture over vegetables. Using a fork, “arrange” vegetables so they are even and attractively seen throughout the egg mixture.
Bake at 325 degrees for 40 Minutes or until solid in the center. Cool slightly before slicing & serving.
Recipe by Marcia Hoyt