Vegetable Frittata

Coastal Living
12 servings

Ingredients

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1 garlic bulb (about 9 cloves)
3 tablespoons olive oil, divided
4 small zucchini, sliced
1 pound asparagus spears, cut into 3-inch lengths
1 (1-pound) bunch Swiss chard
3 medium-size onions
3 tablespoons chopped fresh oregano
1 (4-ounce) jar sliced pimiento, drained
20 large eggs, beaten
2 to 2 1/4 teaspoons salt
1 to 1 1/4 teaspoons freshly ground pepper
4 cups shredded Parmesan cheese

Preparation

Cut off pointed end of garlic bulb; place bulb on a piece of foil. Drizzle with 1 tablespoon oil. Fold to seal. Bake at 350° for 40 minutes; cool. Squeeze pulp from bulb. Set aside.

Arrange zucchini in a steamer basket over boiling water. Cover and steam 5 minutes or until crisp-tender. Set aside.

Arrange asparagus in a steamer basket over boiling water. Cover and steam 5 minutes or until crisp-tender. Set aside.

Remove and slice stalks from chard. Cut leaves into 1-inch strips.

Arrange chard stems and stalks in a steamer basket over boiling water. Cover and steam 3 minutes or until tender. Set aside.

Cut onions in half lengthwise; cut into very thin wedges.

Sauté onion in remaining 2 tablespoons olive oil in a large skillet over medium-high heat 5 minutes or until tender. Add garlic, chard, zucchini, asparagus, oregano, and pimiento; toss gently.

Whisk together eggs, salt, and pepper.

Layer half of vegetable mixture, cheese, and egg mixture; repeat procedure. Pour into a lightly greased 12-inch skillet.

Bake at 325° for 55 minutes or until mixture is set.

Created date

April 2001