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home > recipes > vegetables > a la carte mediterranean vegetable frittata
from UK A La Carte Mediterranean Vegetable Frittata Yes, 926 new recipes have been added to The UK Recipe Archive this week in both Mastercook and Mealmaster formats including - 127 recipes from Carlton Food Network (UK) 119 recipes from Gourmet and Bon Appetit of September 1995 100 recipes from Food & Wine magazine 100 recipes from Home Arts magazines 100 recipes from Midwest Living magazine .....plus others! To download go to - http://www.ukrecipes.co.uk/ * Exported from MasterCook * A La Carte Mediterranean Vegetable Frittata Recipe By :Midwest Living Magazine Serving Size : 1 Preparation Time :0:00 Categories : midwest1 Midwest Living Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 eggs 2 Cups half-and-half or light cream 2 1/2 Cups Italian bread cubes 1/2 Cup onion -- finely chopped 1/2 Cup green or red sweet pepper -- finely chopped 1 Tablespoon cooking oil 1/2 Medium zucchini -- halved lengthwise -- sliced 1/4 Cup crimini shiitake or button mushrooms -- sliced 1/4 Teaspoon salt 1/8 Teaspoon pepper 1/8 Teaspoon dried oregano -- crushed 1/8 Teaspoon dried basil -- crushed 2 cooked artichoke hearts -- quartered (you can use canned or thawed frozen) 2 Cups Gruyere cheese -- 8 oz shredded 1 Cup cheddar cheese -- 4 oz shredded In a large bowl, whisk eggs and cream together till combined. Add bread cubes. Cover and chill 1 hour. In a medium skillet, cook the onion and red or green pepper in cooking oil till vegetables are tender, but not brown. Add the zucchini and mushrooms; cook till zucchini is just crisp-tender. Remove from heat. Stir in salt, pepper, oregano and basil. Stir into eggs with the artichoke hearts, shredded Gruyere cheese and 1/2 cup of the shredded cheddar cheese. Pour into a 2-quart square (8x8x2-inch) baking dish. Sprinkle with the remaining 1/2 cup cheddar cheese. Bake in a 325ø oven for 55 minutes or till mixture appears set when you shake it gently. Remove from oven. Let stand for 5 to 10 minutes. Makes 6 servings. - - - - - - - - - - - - - - - - - - - Per serving: 2123 Calories (kcal); 157g Total Fat; (66% calories from fat); 145g Protein; 35g Carbohydrate; 1853mg Cholesterol; 2967mg Sodium Food Exchanges: 0 Grain(Starch); 19 1/2 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 19 Fat; 0 Other Carbohydrates NOTES : Whether you bake it for brunch or lunch, guests will approve of this stratalike omelet. The cheesy, veggie filled specialty comes from A La Carte in Wilmette, Illinois.

A La Carte Mediterranean Vegetable Frittata


average rating = 3 stars(3.00001 comment available)
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list all recipes for VEGETABLES (485)
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keyword: carte
keyword: mediterranean
keyword: vegetable
keyword: frittata
ethnicity: italian
recipes for vegetables
recipes by alan
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(posted January 13, 2000)

from UK

A La Carte Mediterranean Vegetable
Frittata

Yes, 926 new recipes have been added to The UK Recipe Archive this week in
both Mastercook and Mealmaster formats including -

127 recipes from Carlton Food Network (UK)
119 recipes from
Gourmet and Bon Appetit of September 1995
100 recipes from Food &
Wine magazine
100 recipes from Home Arts magazines
100 recipes from Midwest Living magazine

.....plus others!

To download go to - http://www.ukrecipes.co.uk/

* Exported from MasterCook *

A La Carte Mediterranean Vegetable
Frittata

Recipe By :Midwest Living Magazine
Serving Size : 1 Preparation Time :0:00
Categories : midwest1 Midwest Living Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8
eggs
2 Cups half-and-half or
light cream
2 1/2 Cups
Italian
bread cubes
1/2 Cup
onion -- finely chopped
1/2 Cup
green or red sweet pepper -- finely chopped
1 Tablespoon cooking oil
1/2 Medium
zucchini -- halved lengthwise
-- sliced
1/4 Cup crimini
shiitake or button mushrooms -- sliced
1/4 Teaspoon
salt
1/8 Teaspoon pepper
1/8 Teaspoon dried
oregano -- crushed
1/8 Teaspoon dried
basil -- crushed
2
cooked artichoke hearts -- quartered
(you can use canned or thawed frozen)
2 Cups Gruyere
cheese -- 8 oz shredded
1 Cup
cheddar
cheese -- 4 oz shredded

In a large bowl,
whisk
eggs and cream together till combined.

Add
bread cubes.

Cover and chill 1 hour.

In a medium
skillet, cook the onion and red or
green pepper in cooking oil
till vegetables are tender, but not
brown.

Add the
zucchini and mushrooms; cook till zucchini is just
crisp-tender.

Remove from heat.

Stir in
salt, pepper, oregano and basil.

Stir into
eggs with the artichoke hearts, shredded Gruyere cheese and 1/2
cup of the shredded
cheddar
cheese.

Pour into a 2-quart square (8x8x2-inch)
baking dish.

Sprinkle with the remaining 1/2 cup
cheddar
cheese.

Bake in a 325ø oven for 55 minutes or till mixture appears set when you
shake it gently.

Remove from oven.

Let stand for 5 to 10 minutes.

Makes 6 servings.

- - - - - - - - - - - - - - - - - - -

Per serving: 2123 Calories (kcal); 157g Total
Fat; (66% calories from fat);
145g Protein; 35g
Carbohydrate; 1853mg Cholesterol; 2967mg Sodium
Food Exchanges: 0
Grain(Starch); 19 1/2 Lean Meat; 5 1/2 Vegetable; 0 Fruit;
19
Fat; 0 Other Carbohydrates

NOTES : Whether you
bake it for brunch or lunch, guests will approve of
this stratalike omelet. The cheesy, veggie filled specialty comes
from A La Carte in Wilmette, Illinois.



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from Chicago, IL, United States wrote:3  4

The calories cannot be correct per serving! I've would love to make this - but the calories seemed incredible - could someone confirm that with me - Thx
3 starsJuly 9, 2004


 
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