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COOK: Spring Vegetable Frittata

COOK: Spring Vegetable Frittata

Start Cooking with Annabel Cohen

A Frittata is almost always served at room temperature, cut into wedges like a pie, said Annabel Cohen. She likes to make this in a large nonstick skillet. However, since the skillet goes in the oven, the handle needs to be oven-proof. Enjoy this delicious Spring recipe.

Ingredients:

3 tablespoons olive oil

1 cup chopped onions

1 cup chopped red bell pepper

1 cup 1/4-inch diced zucchini, skin on or off

1 cup sliced mushrooms (or 1/2 cup sliced morel mushrooms)

4 cups fresh chopped spinach (if using frozen, use 10 ounces, thawed and drained well)

3 slices of white or whole wheat bread

2 cups water

8 large eggs

1 cup fresh grated Parmesan, Swiss, Cheddar or other cheese

1 tsp. kosher salt

1/2 teaspoon freshly ground black pepper

Make the Frittata:

Preheat oven to 350 F. Heat oil in large, nonstick ovenproof skillet over medium-high heat. Add onions, bell pepper, zucchini and mushrooms and saute until the vegetables are tender. Turn the heat off, add the spinach, cover and allow the vegetables to cool for about 10 minutes. Stir to incorporate the spinach into the mixture.  Place bread in a bowl and pour water over it. Let the bread soak for a minute and drain. Place eggs, cooked vegetables, drained bread and any remaining ingredients in a large bowl and whisk until well combined. Spray the same skillet used for the vegetables (do not clean the skillet beforehand) well with nonstick cooking spray. Pour the egg mixture into the skillet and cook on the stove at medium heat for 5 minutes (the eggs will not be cooked through).

Place the ovenproof skillet in the oven and bake until the eggs are set (about 15-20 minutes). Remove from oven and cool for about 15 minutes. To serve, tip the frittata out of the pan and slide onto a serving plate.

Do not serve the frittata upside down. Cut into 8 wedges and serve warm or at room temperature. The frittata may also be made up to a day in advance and chilled. Bring to room temperature before serving or reheat at 250 F for 30 minutes before serving. Makes 8 servings.

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