NY2ATL's LOW CARB RECIPES
VEGETABLE FRITTATA
Quick Vegetable Frittata
2 small leeks, white part and 1 green, washed and thinly sliced
8 small cauliflower florets, cut into small pieces
1/4 cup fresh mushrooms, quartered
8 eggs, lightly beaten
2 tablespoons basil, thinly sliced
1/2 teaspoon dried rosemary, crumbled
3 tablespoons grated Parmesan cheese
Salt and pepper to taste
Add mushrooms, cook 5 minutes, until mushrooms begin to give off liquid. Reduce heat to low.
Pour beaten eggs into skillet, stirring slightly. Add herbs and salt and pepper to taste. Cook, stirring frequently, until eggs begin to form small curds and set. Add cheese and lightly press into egg mixture with a spatula.
Place skillet under broiler; continue cooking until to****et but not brown, about 1 minute. Cool slightly.
To remove frittata whole, tip skillet to one side and use a spatula to loosen edges.
Slide onto a serving platter; cut into wedges.
Serves 4-6
Ingredients:
3 T Extra Virgin Olive Oil2 small leeks, white part and 1 green, washed and thinly sliced
8 small cauliflower florets, cut into small pieces
1/4 cup fresh mushrooms, quartered
8 eggs, lightly beaten
2 tablespoons basil, thinly sliced
1/2 teaspoon dried rosemary, crumbled
3 tablespoons grated Parmesan cheese
Salt and pepper to taste
Directions:
Heat broiler. Heat oil in a medium non-stick skillet over medium heat. Add leeks and cauliflower; sauteé until crisp-tender, about 10 minutes.Add mushrooms, cook 5 minutes, until mushrooms begin to give off liquid. Reduce heat to low.
Pour beaten eggs into skillet, stirring slightly. Add herbs and salt and pepper to taste. Cook, stirring frequently, until eggs begin to form small curds and set. Add cheese and lightly press into egg mixture with a spatula.
Place skillet under broiler; continue cooking until to****et but not brown, about 1 minute. Cool slightly.
To remove frittata whole, tip skillet to one side and use a spatula to loosen edges.
Slide onto a serving platter; cut into wedges.
Serves 4-6
