Instructor, Blogger, Author, Personal Chef, bringing tradition and authenticity of regional Italian, Spanish, Portuguese, French, Tunisian, Greek, Turkish, and Moroccan cuisine to the table. I blend traditional recipes with new and innovative ingredients to create flavorful and aromatic foods, all prepared to your tastes and desires.
Member of: Les Dames d'Escoffier and IACP (International Association of Culinary Professionals)
1.Preheat oven to 350ºF. Line a 9-by-13-inch baking dish with foil or
parchment paper, leaving a 2-inch overhang on each short side. Coat the surface
of the paper with olive oil so that the frittata will not stick.
2.Warm oil in a skillet over medium heat. Add onion and sauté 5-6 minutes
until translucent. Add the garlic and sauté about 45 seconds. Next, add the zucchini,
squash and bell pepper. Season with salt and pepper. Sauté for 5-7 minutes. Add
spinach, peas, corn and broccoli; sauté about 3 minutes. Season with salt and
3.Whisk eggs, ricotta, basil, mint and Parmesan. Stir in vegetables. Pour into
dish and sprinkle more grated cheese on top. Bake until a toothpick inserted in
center comes out clean, about 30 minutes. Let rest about 10 minutes. Using foil
or parchment paper, transfer the frittata to a cutting board. Cut the frittata
and serve warm or at room temperature.
What an incredibly delicious and healthful recipe. This recipe can be served as an appetizer, entree, tapas warm or cold.