Posted by: Jonjon | January 5, 2009

Frittata – Hot or Cold Vegetable Frittata 8/10 &Spinach and Potato Frittata 4/10




Frittata – Hot or Cold Vegetable Frittata 8/10

04/01/2009
http://allrecipes.com/Recipe/Hot-or-Cold-Vegetable-Frittata/Detail.aspx

INGREDIENTS (Nutrition)
• 1 teaspoon vegetable oil 6ml
• 3 tablespoons chopped zucchini 25g
• 3 tablespoons chopped fresh mushrooms 15g
• 1 tablespoon and 1-1/2 teaspoons chopped onion 15g
• 1 tablespoon and 1-1/2 teaspoons chopped green bell pepper 15g
• 1/8 clove garlic, minced
• 3/4 eggs, beaten maybe need more?
• 1-1/2 teaspoons half-and-half cream 7ml
• 1/4 (8 ounce) package cream cheese, diced 55g Half this
• 1/4 cup shredded Cheddar cheese 30g
• 1/2 slice whole wheat bread, cubed
• 1/8 teaspoon salt 0.8g
• 1/8 teaspoon ground black pepper 0.1g

DIRECTIONS
This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 8 servings.
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
2. In a large skillet or frying pan, heat oil over medium high heat. Add zucchini, mushrooms, onion, green pepper and garlic; auté until tender. Remove from heat and let cool slightly.
3. In a large bowl, beat together the eggs and cream. Stir in cream cheese, cheddar cheese, bread cubes and autéed vegetables. Season with salt and pepper. Mix well and pour into prepared baking dish.
4. Bake in preheated oven for one hour, or until center is set. Serve hot or cold.

Changed
Spinach to Asparagus
Cream cheese used only 40g
Did not use wheat bread.

Learnt
Moist vegetables is a must in a frittata to balance out the dry texture. Zucchini is a must, or tomatoes. Juicy and tasty vegetable are a must.

Cream cheese enhances the flavor too. The other frittata that I did without cream cheese tasted just like a bland omelet which was very boring.

Conclusion
I don’t like frittitas or quiches because they are dry. But here is a recipe for the best non-oily frittitas that I have ever tasted, so if oneday I want to have a nice frittata I will know which recipe to do. You can use this recipe as a base and add whatever you like into your frittata. I saw another frittata that used tomato cubes, and also whole sliced tomatoes on top of the frittata which I think will be very good.

Frittata – Spinach and Potato Frittata 4/10

04/01/2009
http://allrecipes.com/Recipe/Spinach-and-Potato-Frittata/Detail.aspx

INGREDIENTS (Nutrition)
• 1 teaspoon olive oil 5ml
• 1 small red potatoes, sliced
• 2 tablespoons and 2 teaspoons torn fresh spinach 5g
• 1 teaspoon sliced green onions 2g
• 1/8 teaspoon crushed garlic 0.5g
• salt and pepper to taste
• 1 eggs
• 2-3/4 teaspoons milk 15ml
• 1 tablespoon and 1 teaspoon shredded Cheddar cheese 9g

DIRECTIONS
This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 6 servings.
1. Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 10 minutes, until tender but firm. Mix in spinach, green onions, and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted.
2. In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.

Conclusion
This was not very good, tasted like a dry omelet. Disappointed

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