Just Egg Roasted Veggie Frittata Food

VEGGIE FRITTATA

Steps:

• Melt butter in a medium (10-inch/25 cm) frying pan over medium heat. Add mushrooms, peppers and onion; saute until tender.
• While vegetables are cooking, whisk together eggs and water. Pour egg mixture over vegetables in the frying pan. Cover and cook over medium heat, occasionally poking through the mixture to allow uncooked egg to flow to the bottom of the pan.
• When bottom is cooked and top is almost set, finish cooking the frittata on the stove top by covering it with a lid for a few minutes, or flip it over in the pan to cook the top, or cook the top under the broiler.
• To flip the frittata, place a dinner plate over the pan holding it firmly in place, then turn the frying pan and plate upside down. The frittata will fall into the plate, top side down. Slide the frittata back into the frying pan, top down. Cook for a few minutes until top (now the bottom) is cooked.
• Alternately, place the frying pan under a preheated broiler until the top is cooked and slightly puffed, about a minute or two. The frying pan must be ovenproof in order to do this. To ovenproof the handle, wrap it with a double thickness of aluminum foil.
• Cut into wedges and serve.

JUST EGG ROASTED VEGGIE FRITTATA

Steps:

• ***Roasting the vegetables
• Preheat oven to 400 degrees.
• Spread the vegetable (chopped and sliced) on a cookie sheet and lightly salt and pepper the vegetables.
• Place vegetables in the oven and roast for 20 minutes.
• After 20 minutes, turn off the oven and open the oven door to allow the heat to escape for 5 minutes.
• Remove the vegetables from the oven and set aside.
• ***Preparing the frittata
• Preheat oven to 375
• Place the roasted vegetables in a skillet, distributing the vegetables evenly (if not using a non-stick skillet, apply cooking spray before placing the roasted vegetables into the skillet).
• Pour the contents of the JUST Egg container into a large bowl.
• Whisk the JUST Egg vigorously for 30 to 45 seconds.
• Slowly pour the JUST Egg into the skillet so as to not displace the vegetables.
• Arrange the fresh basil leaves on top of the JUST Egg mixture.
• Place the skillet into the oven.
• Cook for 25 minutes (I recommend checking after 20 minutes to see the firmness of the JUST Egg), adjusting cook time based on size of the skillet.
• Once the JUST Egg is firm, remove from the oven.
• Slice into six pieces and serve!
• ***Optional topping
• 4 cherry tomatoes, quartered
• ¼ cup sweet onion, thinly sliced
• 2 tbsp of green onion, thinly sliced
• 4 fresh basil leaves, rough chopped
• 2 tsp of red wine vinegar
• Salt and pepper to taste

ROASTED VEGETABLE FRITTATA

Steps:

• Preheat the oven to 425 degrees.
• Place the zucchini, peppers, and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and toss well. Bake for 15 minutes. Add the garlic, toss again, and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees.
• Meanwhile, in a large bowl, whisk together the eggs, half-and-half, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper.
• In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the Gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.

THREE EGG VEGETABLE FRITTATA

Steps:

• Spray the bottom of a 9 inch fry pan with a non-stick vegetable spray (I use Pam).
• Add Olive oil and saute onion, green pepper and mushrooms in the fry pan over medium heat.
• Pour the egg mixture over the sauted veggies.
• This is where you would add the bacon if desired.
• Slice the tomato (approx. 1/8 inch. thick) and place the slices on top touching each other but not overlapping.
• Shred and sprinkle the cheddar cheese evenly over the top.
• Cover and cook over a low heat until the cheese has thoroughly melted and the eggs are cooked through.
• Remove from heat and let stand for approximately 5 minutes to firm up.
• Cut into wedges (much like pizza) and serve with a side salad and Italian bread if desired.