Garden Vegetable Frittata

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santaNella1.jpgSubmitted by  Chef Bob Reeves of Santa Nella House Bed and Breakfast

Here at the Santa Nella House Bed and Breakfast, we use the fresh herbs and tomatoes from our garden and other local produce to create a luscious recipe for one of our gourmet breakfasts.  Along with home baked muffins, breads or coffee cakes, seasoned potatoes and homemade sausage, our meals will send you off for a day to enjoy our many sights and activities here in the Russian River area.   Please view our website for more information and a list of our specials, www.santanellahouse.com.
Ingredients

  • 2 tablespoons olive oil
  • 1 medium zucchini, sliced into 1/2 inch rounds
  • 1 medium onion, sliced  
  • 4 artichoke hearts, cut into quarters
  • 1 cup mushrooms, sliced
  • 8 eggs
  • 1 cup shredded cheese, part cheddar, part Parmesan
  • Salt and pepper to taste
  • 1/4 cup mint or basil, chopped
  • 8 cherry tomatoes, cut in half
Start oven broiler.                  

In a 10-inch ovenproof sauté pan, warm olive oil. Add zucchini, onions, artichokes and mushrooms.  Sauté until onions are translucent; season with salt and pepper.  In a mixing bowl, beat eggs.  Add cheese and chopped mint; mix well and pour over sautéed vegetables. Cook over medium heat until eggs start to set.  Decorate with cut tomatoes and place pan under broiler for 5 minutes or until the eggs are completely set and top is browned.  Cool at room temperate for 10 minutes before cutting.  

santaNella2.jpgFor more than four guests you could make 2 sauté pans or use a 12-inch pan and double the recipe. We also recommend cooling completely and as done in the Enotacas in Venice or Florence, cut into smaller pieces and serve as an appetizer.   

Serves: 4 to 8

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