Veggie & Cheese Fritatta For 4 |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A fritatta is basically the inside of a quiche - and this one is not only meatless, but also lower in fat and higher in fiber than most - any less fat begins to approach criminal offense to heritage. Good with more black pepper - use a coarse grind for an earthy flavor, and adjust the salt to your taste. If you're brave, add 1-2 t Tabasco to the custard before pouring. Any low fat cheese will work as well - especially good with pepper jack, swiss, or with a combination of mozzerella and provalone. Great for a late supper, or a weekend brunch. Ingredients:
6 eggs |
1 cup egg beaters |
16 ounces broccoli |
6 ounces cauliflower |
8 ounces whole kernel corn |
6 ounces carrot |
4 ounces onion |
4 ounces yellow squash |
4 ounces zucchini |
3/4 cup 2% milk |
8 ounces 2% cheddar cheese |
2 t chives |
1/4 cup parmesean cheese |
1/4 cup bread crumbs |
2 t salt |
1/2 t pepper |
Directions:
1. Preheat oven to 425, and lightly spray a large cast iron skillet, or pyrex lasagne dish with cooking spray.
2. Grate the carrot; thinly slice the onion, zucchini, & squash; chop the broccoli and cauliflower (about 1/2 dice) and chop the chives. Grate the cheese. Toss all the veggies together with the grated cheddar and spread them evenly in the bottom of your baking dish.
3. Beat eggs, egg beaters, milk, salt and pepper to taste (and Tobasco if you like it hot.) Pour the custard mix over the veggies.
4. Mix bread crumbs with parmesean (and additional cracked pepper if desired) and sprinkle evenly over the veggies and custard.
5. Bake at 425 for 10 minutes, then reduce heat and bake an additional 40-50 minutes on 350, or until firm throughout and browned on top.
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