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Vegetable Frittata

  Vegetable Frittata



  • 1/3 cup finely chopped leeks (white part only); or onion
  • ¼ cup finely chopped green bell pepper
  • ¼ cup finely chopped red bell pepper
  • 1 ½ tablespoons olive oil
  • 4 large eggs
  • 2 tablespoons milk
  • 2/3 cup grated Swiss cheese
In your Lagostina 8 inch (20 cm) ProCAST™ non-stick skillet, cook the leeks and the bell peppers with salt and pepper to taste in 1 tablespoon of the oil over moderately low heat, stirring, until the bell pepper is tender.

In a bowl whisk together the eggs, milk, 1/3 cup of the Swiss cheese, and salt and pepper to taste. Add the bell pepper mixture and stir the mixture until it is combined well.

In the skillet heat the remaining 1/2 tablespoon oil over moderate heat until it is hot but not smoking, pour in the mixture, distributing the bell peppers evenly, and cook the frittata, without stirring, for 8 to 10 minutes, or until the edge is set but the center is still soft.

Sprinkle the remaining Swiss cheese over the top. Broil the frittata under a preheated broiler, about 4 inches from the heat for 2 to 3 minutes, or until the cheese is golden, and let cool in the skillet for 5 minutes.

Slide the frittata onto a serving plate, cut it into wedges, and serve it warm or at room temperature.

Serves 2.