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7 11 frittata

ingredients

  • 1/4 cup olive oil
  • 1/2 red onion thinly sliced
  • 1 large leek thinly sliced
  • 2 cloves garlic grated
  • 1 cup sliced white mushrooms
  • 1 cup of cherry tomatoes halved
  • 1 yellow pepper diced
  • 1 orange pepper diced
  • 1 medium zucchini grated
  • 3 cups kale leaves chopped
  • 11 large eggs
  • 1/2 cup 35% cooking cream
  • 1/2 cup of parmigiano reggiano
  • 100g of mozzarella di bufala
  • Salt and Pepper
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Every new year I am inspired to create new healthy recipes. Not only do I want them to be healthy but I also want them to taste delicious! The 7-11 Fritatta includes 7 of my favorite vegetables. This dish is great for breakfast, lunch, dinner or even as an appetizer! Served warm or cold this is guaranteed to be a crowd pleaser!


preparation


In a large bowl, crack the eggs. Add in the cream, salt and pepper, and parmigiano reggiano. Whisk until all the ingredients are incorporated.

In a 12" non-stick saute pan (oven safe), warm olive oil on medium high heat. Sauté the onions and leeks until transparent, add in garlic and cook for an additional 2 minutes. Add in the peppers, mushrooms, zucchinis and cherry tomatoes. Fold in the kale leaves until wilted, and season with salt and pepper. Cook until the vegetables are tender.

Set the oven on broil-high.

Pour the egg mixture over the vegetables. Using your spatula, move the mixture towards the center of the pan, repeat the process all the way around the pan. Tear the mozzarella di buffala using your hands and sprinkle over the frittata. Cook on medium high until the eggs set or 2-3 minutes. Place the pan into the oven, cook until the top is golden brown and the cheese is melted.

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