Vegetable Frittata

A baked egg casserole

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

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

Other recipes by Backyard Garden Oasis B&B:
Strawberry-rhubarb Jam
Apple Or Pear Crisp
Fresh Garden Salsa
Christmas Morning Coffeecake
Peach Cobbler
Sundried Tomato Yogurt Cheese
Stuffed Grape Leaves
Banana Nut Bread
Barbecued Ribs
Lemon and Tarragon Chicken
Garden Omelette
Poached Salmon

Recipe Provided By:
Backyard Garden Oasis B&B
Middletown, CA

Middletown Bed and Breakfast Inns