Ingredients
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3
-
2
-
-
-
1
-
6
-
4
-
4
-
-
-
-
-
-
-
Directions
Fluffy Golden Frittata, This frittata is different from most because the egg whites are stiffly beaten before adding the egg yolks, creating a beautiful light and puffy golden edge/crust Use the vegetables and cheese of your choice It’s based on a recipe in Martha Stewart’s Everyday Food magazine She suggested leeks, grape tomatoes and crumbled goat cheese, but we used onion, garden tomatoes and light cheddar, and it was fabulous , We enjoyed this fluffy frittata I added a couple of extra vegetables because I had them on hand I chopped 4 mushrooms and a small yellow summer squash and sauteed them with the scallions used roma tomatoes and sharp cheddar cheese and baked it in a 12 cast iron skillet I topped it with chopped chives after removing it from the oven Delicious! **Made for Susie’s World Tour 2019 – Italy**
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Steps
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1
Done
|
Preheat Oven to 350. |
|
2
Done
|
Heat 2 Tsp Olive Oil in Oven Proof Non-Stick Skillet Over Medium Heat. |
|
3
Done
|
Add Onions/Leeks and Season With Salt and Pepper. |
|
4
Done
|
Saute a Few Minutes, Cover and Cook 5 More Minutes. |
|
5
Done
|
Add Tomatoes, Cover and Cook 2 More Minutes. |
|
6
Done
|
Transfer to a Bowl. |
|
7
Done
|
in a Separate Bowl, Beat Egg Whites With Salt and Pepper to Stiff Peaks. |
|
8
Done
|
Gently Whisk in Egg Yolks. |
|
9
Done
|
Brush Skillet With 1 Tsp Olive Oil. |
|
10
Done
|
Add Eggs and Spread Out to Cover Pan; Sprinkle Cooked Vegetable Mixture Over the Eggs to Within One Inch of the Edge. |
|
11
Done
|
Sprinkle Cheese Shreds or Crumbles on Top- If Large Crumbles Press in Slightly to Be Partially Submerged. |
|
12
Done
|
Cook Over Medium Heat Until Sides Are Dry, 3 Minutes. |
|
13
Done
|
Transfer to Oven and Bake About 20 Minutes Until Center Is Set. |
