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Frittata San Remo
Ingredients:
8 eggs
1/2 tsp (2 mL) hot pepper sauce
1/4 tsp (1 mL) salt
1 can (14 oz/398 mL) artichoke hearts, drained and sliced
1/3 cup (75 mL) roasted sweet pimentos, drained and chopped
1 1/2 cups (375 mL) shredded Mozzarella cheese
2 tbsp (30 mL) olive oil
2 cloves garlic, minced
2 tbsp (30 mL) shredded Cheddar cheese
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Instructions:
Preheat broiler. In large bowl, whisk eggs with hot pepper sauce and salt. Stir in artichoke slices, roasted sweet pimentos, finely shredded Mozzarella cheese. In a 10-inch (25 cm) skillet with oven proof handle* heat oil over medium heat; add garlic and sauté for 2 minutes. Pour egg mixture into skillet and cook over medium-low heat until eggs are almost set but still moist on the surface, about 10 to 12 minutes, lifting the edges to allow uncooked egg to run to bottom of skillet. Place under broiler for 2 to 3 minutes or until eggs are set. To serve, loosen edges with spatula. Place large warm plate over skillet; invert frittata and invert again so that top is up. Cut into wedges to serve. Garnish with Cheddar cheese.
Makes 4 servings.
*If handle is not oven proof, wrap with double thickness of heavy-duty aluminium foil.
Tip: Spray cheese grater with non-stick vegetable coating before shredding cheese. Cheese will slide easily.
Preparation: 10 minutes
Cooking: 14 minutes
Nutrients per serving:
Calories: 370
Carbohydrate: 10 g
Protein: 26 g
Fat: 25 g
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