

CHERI DISHES
RECIPES, REVIEWS & SERVICES

Fresh Garden Frittata
8 Servings
2 Tbsp. olive oil
1 small red onion, diced
1/2 red bell pepper, large dice
4-5 mushrooms, sliced
1 leek, sliced
1 small zucchini, sliced
1 small crookneck, sliced
1 tsp. garlic, minced
5-6 eggs, beaten
1/4 cup chopped Italian parsley
1 cup Cheddar cheese, grated
OPT.: 1/4 cup Feta
2 Heirloom tomatoes, sliced—-I love having one red and one yellow!
1/4 cup shredded Parmesan
1/2-1 tsp. salt
1/4-1/2 tsp black pepper, plus a light sprinkle for the top of the frittata
Preheat oven to 350 degrees. Heat olive oil and saute’ vegetables: red onion, bell pepper, mushrooms, leek, zucchini, crookneck and garlic, until tender. Remove from heat and pour into a large bowl.
Stir in eggs, Italian parsley, cheddar cheese, salt, pepper and Feta (if using). Pour into a greased 9” deep pie pan. Top with sliced tomatoes and sprinkle with parmesan. Salt and pepper lightly. Bake for 25-30 minutes until set.
