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Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Vegetable Recipe

Florida Frittata

Vegetable-6087
Ingredients
Amount Ingredient
1 tablespoon olive oil, divided
1 1/2 onions, finely chopped
1 medium Portobello mushroom, diced
2 large white mushrooms, diced
1 cup zucchini
2 cloves garlic, chopped
2 green onions, green parts only, finely chopped
3 eggs
4 egg whites
1 tablespoon grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
  olive oil spray

Preparation
Preheat the broiler. Heat 2 teaspoons of oil in a medium-sized ovenproof skillet (not a non-stick pan). Add the onion and cook 3 minutes over medium heat. When onions are clear, add mushrooms and zucchini, continue to sauté. Just before onions, zucchini and mushrooms are done, add the garlic and sauté for 30 seconds. Remove from heat and stir in the green onions. Let cool for a few minutes. In a medium bowl beat the eggs and egg whites together. Add the zucchini, onions, and mushrooms. Season with Parmesan cheese and salt and pepper. In the same skillet used for the onions, add remaining teaspoon of oil and spray bottom and sides well with olive oil spray. Heat over medium-low heat. Pour egg mixture on top and let set on the bottom and through the middle, lifting the bottom occasionally to let uncooked egg run underneath. Once set, after about 5-7 minutes, place pan in broiler for 1-2 minutes, until top is set. Carefully place a plate on top of pan and flip frittata over on to plate. Slice in four like a pizza and serve.

Yield
4 servings

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