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Dinner Tonight! | SECOND HELPINGS

Dinner's On--It's Wedges of Veggies

October 18, 2000|MAYI BRADY | TIMES STAFF WRITER

Frittatas are one of the easiest and most satisfying ways to get a meal on the table quickly. So when you're grilling dinner, throw on some extra vegetables and you'll be ready to make a frittata tomorrow.

While the vegetables are grilling, I like to give them more flavor by brushing them with a garlic-herb oil. I mince some garlic with whatever fresh herbs I have in the refrigerator and add a little olive oil.

All you'll need for this frittata is one grilled red pepper, two grilled zucchini, one grilled Japanese eggplant and half a dozen grilled mushrooms. Beat some eggs, grate some cheese and you're practically done.

Grilled Vegetable Frittata

Active Work Time: 10 minutes * Total Preparation Time: 25 minutes

Cut the grilled vegetables into 1-inch pieces.

2 1/2 cups cut-up grilled vegetables

1/2 cup (1/2-inch cubes) fresh mozzarella

1/4 cup thinly sliced fresh basil leaves

2 tablespoons olive oil

6 eggs, beaten

1/4 cup grated Parmesan cheese

Salt, pepper

* Toss vegetables, mozzarella and basil together in bowl. Set aside.

* Heat oil in 10-inch nonstick skillet over medium heat. Combine eggs and 3 tablespoons Parmesan and pour into skillet. Cook eggs 1 minute, then add vegetable mixture and salt and pepper to taste. Cook until bottom of frittata is golden and set but top is still wet, about 10 minutes.

* Wrap skillet handle in foil. Sprinkle remaining cheese on top of frittata, then broil frittata until top is set and slightly brown, 3 to 5 minutes. Invert frittata onto serving plate, cut into wedges and serve.

4 servings. Each serving: 283 calories; 365 mg sodium; 340 mg cholesterol; 21 grams fat; 8 grams carbohydrates; 17 grams protein; 0.75 gram fiber.

Glasses from Saks Fifth Avenue home store, Pasadena.

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