Operating instructions

39
BREAKFAST & BRUNCH
Try this frittata paired with a green salad for a light lunch or dinner.
MUSHROOM AND RED PEPPER FRITTATA
Makes 10 servings
Approximate preparation time: 25 minutes, plus 15 minutes
for baking
Preheat oven to 350°F.
Insert the small metal chopping blade into the small work bowl
of the Cuisinart
®
Food Processor and process the Parmesan
until finely chopped; remove and reserve. Add the garlic cloves
to the small bowl and process until finely chopped; remove
bowl and reserve.
Insert the slicing disc assembly, adjusted to 4mm, into the large
work bowl and slice the mushrooms. Adjust the disc to 2mm
and then slice the red peppers.
Place a 12-inch nonstick skillet* over medium heat. Add the
olive oil and swirl the pan to coat the pan surface evenly with
the oil. Add the garlic to the skillet and sauté for 2 to 3
minutes, until fragrant. Add the mushrooms, red peppers,
thyme, and a pinch each of the salt and pepper. Sauté for
about 8 to 10 minutes, until the vegetables have softened.
While vegetables are cooking, beat the eggs together well and
stir in the remaining salt and pepper and reserved Parmesan.
Once vegetables are soft, reduce heat to medium low and
pour the eggs into the skillet; lightly stir to evenly distribute the
vegetables. Leave skillet on the heat so that the bottom of the
frittata begins to set, about 5 minutes. Place skillet in oven and
bake until the top of the frittata is golden and puffed, about 15
to 20 minutes.
Carefully remove skillet from oven and invert onto a cutting
board to cut the frittata to serve immediately.
*If not using a nonstick pan, coat the pan with a nonstick cooking
spray before adding the eggs. To do so, once the vegetables are
sautéed, stir them into beaten eggs; spray the pan before adding
the egg and vegetable mixture.
Nutritional information per serving:
Calories 102 (64% from fat) | carb. 2g | pro. 7g | fat 7g |
sat. fat 2g | chol. 212mg | sod. 295mg | calc. 38mg | fiber 1g
3 OUNCES PARMESAN,
CUT INTO ½-INCH CUBES
3 GARLIC CLOVES
8 OUNCES CREMINI MUSHROOMS
2 RED BELL PEPPERS, EACH CUT
INTO 4 STRIPS
1 TEASPOON DRIED THYME
1½ TABLESPOONS EXTRA VIRGIN
OLIVE OIL
¼ TEASPOON KOSHER SALT, DIVIDED
½ TEASPOON FRESHLY GROUND
BLACK PEPPER, DIVIDED
10 LARGE EGGS