Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Deep Dish Frittata
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- #9339
If you love cooking omelets for yourself but hate slaving over them for a crowd, let this frittata into your life. It's chock full of veggies and prosciutto for some high quality flavors, and you only have to make one of them.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
2 tablespoons olive oil
3/4 cup chopped onion
1 large clove garlic, minced
1 1/2 cup sliced mushrooms
1 1/2 cup coarsely chopped zucchini
1 1/2 cup coarsely chopped red bell pepper
1/4 pound Prosciutto, coarsely chopped
1/4 cup chopped fresh basil
OR
1 teaspoon dried basil
9 eggs
1 cup light cream
2 cups stale bread cubes ( 1/2" cubes)
1 1/2 cup shredded provolone cheese
1/3 cup crumbled feta cheese
1/4 teaspoon each salt and pepper
directions
In large skillet over medium heat, heat oil. Add onions and cook until softened, about 5 minutes. Add garlic, mushrooms, zucchini and red peppers; cook, stirring often, for 2 to 5 minutes, until tender-crisp. Stir in prosciutto and basil. Cook 1 minute longer.
In large bowl, lightly beat together eggs and cream. Stir in bread cubes, cooked vegetables, cheeses and salt and pepper.
Line inside bottom edge of 10 inch springform pan with foil to prevent leakage; grease pan well. Pour in egg mixture.
Bake in 350 degrees F oven for 50 to 60 minutes or until puffed and knife inserted comes out clean. Let stand for 10 minutes then remove sides of pan. Cut into wedges.
Recipe Source: Homemaker's Magazine
added by
cjhartlin
nutrition data
471 calories, 33 grams fat, 16 grams carbohydrates, 28 grams protein per serving. This recipe is low in carbs.
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reviews & comments
December 25, 2007
Not a "true" frittata, but quite delicious! You wouldn't have to make this in a springform pan (could just use a baking dish), but it makes for a nice presentation.