This recipe was whipped together after a failed pesto chicken meal the previous night. We took the potato and zucchini hash and a bit of the pesto and repurposed it into a yummy frittata.
Ingredients:
2 cups of cooked diced zucchini, potato, onion, green pepper, and banana peppers.
8 eggs
6-8 cherry tomatoes
fresh basil
pesto
Parmesan
Directions:
1. In a large oiled oven proof skillet you will want to saute the vegetables until tender or reheat veggies that you have ready.
2. In a bowl scramble the eggs with 1/8 cup of milk. Sprinkle in Parmesan 1/8-1/4 cup and 1/4 of a teaspoon of pesto.
3. Spread out the veggie mix so it is even on the pan and then pour in the egg mixture.
4. Lower the heat to a very low flame.
5. Cover. After a few minutes add halved cherry tomatoes.
6. Recover and cook on very low until egg mixture sets.
7. Add more cheese to the top of the frittata and then run the whole pan under the broiler until frittata is golden.
8. Slide frittata onto a serving dish and top with fresh basil, salt & pepper.
No comments:
Post a Comment