Unlike a French omelet, which is usually made for one, an Italian frittata can serve several people. Frittata�s can also be sliced into single portions and frozen for the week making for an easy breakfast. Just heat it in the microwave!
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|3 tablespoonsextra virgin olive oil|
|2 smallleeks; white part and 1 green, washed and thinly sliced|
|8 smallcauliflower florets; cut into small pieces|
|1/4 cupmushrooms; quartered|
|8 largeEggs; lightly beaten|
|2 tablespoonsbasil; thinly sliced|
|1/2 teaspoonrosemary, dried; crumbled|
|3 tablespoonsParmesan cheese; grated|
|Salt and pepper to taste|
Garden Frittata Preparation
1. Heat broiler. Heat oil in a medium non-stick skillet over medium heat. Add leeks and cauliflower; saut? until crisp-tender, about 10 minutes.
2. Add mushrooms; cook 5 minutes, until mushrooms begin to give off liquid. Reduce heat to low. Pour eggs into skillet, stirring slightly. Add herbs and salt and pepper to taste.
3. Cook, stirring frequently, until eggs begin to form small curds and set. Add cheese and lightly press into egg mixture with a spatula.
4. Place skillet under broiler; cook until top is set but not brown, about 1 minute. Cool slightly. To remove frittata whole, tip skillet to one side and use a spatula to loosen edges. Slide onto a serving platter; cut into wedges
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