Vegetable Frittata W Hummus And Black Olives Food

VEGETABLE FRITTATA

Steps:

• Preheat the oven to 350 degrees F.
• In a medium mixing bowl, beat the eggs with some salt and pepper. Heat a large skillet over medium heat and add the olive oil. When the oil is hot, add the onion, zucchini, squash, and peppers and cook until the vegetables are soft but not brown, about 6 or 7 minutes. Add salt and pepper, to taste, and remove the skillet from the heat. Add the broccoli and stir.
• Grease a 12-cup muffin tin and fill each cup halfway with the vegetable mixture. Pour in the beaten egg, filling each cup to the top. Sprinkle each with some of the cauliflower. Bake in the oven until it is set in the center, about 25 to 30 minutes. Serve immediately.

VEGETABLE FRITTATA W/ HUMMUS AND BLACK OLIVES

Steps:

• Quarter the red peppers, remove seeds and membrane and cook, skin side up, under a hot grill until the skin is black and blistered. Cool in a plastic bag, then peel. Cut the sweet potato into 1/2" slices and cook until tender, drain. Cut the eggplant into 1/2" slices. Heat 1 T. oil in a 9-inch round, high-sided frying pan and stir the leek and garlic until soft, about 1 minute. Add the zucchini and cook for another 2 minutes. Remove from pan and set aside. Heat the remaining oil in the same frying pan and cook the eggplant slices, in batches, for 1 minute each side or until golden. Line the base of the pan with half the eggplant and spread the leek over the top. Cover with the roasted red peppers, remaining eggplant and sweet potato. Combine the eggs, basil, parmesan and some black pepper in a jug, pour over the vegetables and cook on low heat for 15 minutes or until almost cooked through. Place the frying pan under a pre-heated grill for 2 to 3 minutes, until the frittata is golden and cooked. Cool for 10 minutes before inverting onto a cutting board. Trim edges and cut into 30 squares. Top with hummus and place half a black olive, skin side up, on top of hummus on each square. Serve cold or at room temperature.

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.

ROASTED VEGETABLE HUMMUS

Steps:

• Preheat oven to 400 degrees F.
• Toss the eggplant, bell pepper, onion and tomatoes in a bowl with the tablespoon of olive oil and 1/2 teaspoon of salt.
• Spread them in one layer on a baking sheet and roast for 30 to 40 minutes until the vegetables are very lightly browned and soft.
• Cool slightly and measure out 2 cups for this dish. Save any remaining roasted vegetables for another recipe, such as on a pizza for your lunch.
• In a food processor, place 2 cups cooked garbanzo beans, garlic, sesame tahini and 4 tablespoons olive oil.
• Process until the beans and garlic are almost completely ground.
• Add 2 heaping cups of the roasted vegetables to the processor along with the cumin, olives, salt and cayenne pepper. You can add more or less cayenne to suit your family's taste buds; I usually add at least another 1/4 teaspoon to ours.
• Process until almost smooth, leaving some texture and small bits of the roasted vegetables and olives showing through.
• Add more olive oil or some vegetable broth if you want to thin it out a bit.
• Taste for salt and pepper.
• Serve at room temperature.

BLACK OLIVE HUMMUS

Steps:

• All all ingredients except oils, water and salt to a food processor.
• Pulse ingredients until they start to form a paste.
• Add lemon olive oil, and turn food processor on.
• Add olive oil a tbsp at a time until you reach a smooth creamy texture.
• If the hummus is too thick, add water in teaspoons to help thin it out.
• Taste and add salt if needed. (if using olive paste, you will not need salt.).