Breakfast & Brunch; Mixed Mushroom And Red Pepper Frittata - Cuisinart FP-12 - Elite Food Processor Instruction Booklet

MIXED MUSHROOM AND RED PEPPER FRITTATA

Try this frittata paired with a green salad for a light lunch or dinner.
3 (85
OUNCES G
½-
CUT INTO INCH CUBES
(1.25 )
CM
3
GARLIC CLOVES
8 (227
OUNCES
MUSHROOMS
2
RED BELL PEPPERS
4
INTO STRIPS
1 (5
TEASPOON
THYME
1½
TABLESPOONS
VIRGIN OLIVE OIL
¼ (1
TEASPOON
,
SALT DIVIDED
½ (2
TEASPOON
GROUND BLACK PEPPER
DIVIDED
10
LARGE EGGS
BREAKFAST & BRUNCH
17
Makes 10 servings
15 minutes for baking
) P ,
ARMESAN
Preheat oven to 350°F (180°C).
Insert the small metal chopping blade into the small
work bowl of the Cuisinart
)
G CREMINI
the Parmesan until fi nely chopped; remove and reserve.
Add the garlic cloves to the small bowl and process until
,
EACH CUT
fi nely chopped; remove bowl and reserve.
)
ML DRIED
Insert the slicing disc assembly, adjusted to 4mm, into
the large work bowl and slice the mushrooms. Adjust
(25 )
ML EXTRA
the disc to 2mm and then slice the red peppers.
)
ML KOSHER
Place a 12-inch (30 cm) nonstick skillet* over medium
heat. Add the olive oil and swirl the pan to coat the pan
)
ML FRESHLY
surface evenly with the oil. Add the garlic to the skillet
,
and sauté for 2 to 3 minutes, until fragrant. Add the
mushrooms, red peppers, thyme, and a pinch each of
the salt and pepper. Sauté for about 8 to 10 minutes,
until the vegetables have softened.
While vegetables are cooking, beat the eggs together
well and stir in the remaining salt and pepper and
reserved Parmesan. Once vegetables are soft, reduce
heat to medium low and pour the eggs into the skillet;
lightly stir to evenly distribute the vegetables. Leave
skillet on the heat so that the bottom of the frittata
begins to set, about 5 minutes. Place skillet into oven
and bake until the top of the frittata is golden and
puffed, about 15 to 20 minutes.
Carefully remove skillet from oven and invert onto a
cutting board to cut the frittata to serve immediately.
*If not using a nonstick pan, coat the pan with a nonstick
cooking spray before adding the eggs. To do so, once the
vegetables are sautéed, stir them into beaten eggs; spray
the pan before adding the egg and vegetable mixture.
Nutritional information per frittata:
Calories 102 (64% from fat)
sat. fat 2g
Approximate preparation time: 25 minutes, plus
| |
chol. 212mg sod. 295mg
®
Food Processor and process
| | |
carb. 2g pro. 7g fat 7g
|
calc. 38mg
|
|
fi ber 1g