From mimipass@home.com Mon Nov 19 15:27:43 2001 Date: 12 Nov 2001 03:55:26 GMT From: Mimi Pass Newsgroups: rec.food.recipes Subject: Vegetable Frittata Followup-To: rec.food.cooking, rec.food.recipes This recipe works well and can be prepared the night before, refrigerated, and baked in the morning for brunch. Vegetable Frittata 3 lg. zucchini squash, sliced 1/2 pound mushrooms, sliced 2 carrots, sliced 2 Tbsp. olive oil 2 cloves garlic, minced 1/3 cup green onions and tops,chopped 3 eggs 1 tsp. Italian seasoning 1 tsp. salt 1/2 tsp. freshly ground pepper 2 cups Monterey Pepper Jack Cheese, grated 1/2 cup freshly grated Parmesan Cheese Any other vegetables that may appeal to you Preheat oven to 350F. Using a food processor or sharp knife thinly slice the vegetables. Steam the carrots for a few minutes until just tender. Heat the olive oil in a large skillet and saute the garlic until limp but not brown, add the chopped green onions and the prepared vegetables. Saute, stirring, for about 7 minutes or until the vegetables are softened. Meanwhile beat the eggs until frothy. Add the seasonings. Combine the vegetables with the beaten eggs. Place in a greases baking dish, sprinkle with the cheeses and bake for about 40 minutes. This is fairly spicy and milder cheese can be used in place of the Pepper Jack Mimi Pass>mimipass@home.com -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@rt66.com Please allow several days for your submission to appear.