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Vegetable Frittata
Description:
A baked egg casserole Ingredients: 12 eggs 1 pt cottage cheese 8 oz shredded mozzarella 1 small onion, diced 2 cloves garlic, minced 2 carrots, thinly sliced 1/2 red or yellow bell pepper 1 cup finely sliced asparagus 1 cup sliced mushrooms 1 tbs butter 1/2 cup fresh basil 1 tbs dried dill Directions: Beat eggs and blend with mozzarella and cottage cheese. Sautee oions, garlic and carrots until slightly softened. Add bell pepper and asparagus. Sautee mixture until softened.Add to egg mixture. In separate pan, sautee the mushrooms over high heat in the butter to brown slightly. Add mushrooms and herbs to egg mixture.Bake in a 9x13 inch pan in a pre-heated 325o oven for about 45 minutes, or until a toothpick inserted in the center comes out clean. The frittata is best served with a Fresh Garden Salsa.  Recipe Summary: Yield: 8 Servings Prep Time: 30 minutes Cook Time: 45 minutes Comments: Other recipes by Backyard Garden Oasis B&B: Strawberry-rhubarb Jam Apple Or Pear Crisp Fresh Garden Salsa Christmas Morning Coffeecake Peach Cobbler Tabouleh Sundried Tomato Yogurt Cheese Stuffed Grape Leaves Banana Nut Bread Barbecued Ribs Lemon and Tarragon Chicken Hummus Garden Omelette Poached Salmon | |
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