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Рецепт Individual Zucchini Mushroom Frittata With Crispy Onions
by Global Cookbook

Individual Zucchini Mushroom Frittata With Crispy Onions
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Ингредиенты

  • cooking spray
  • 1/2 tsp extra virgin olive oil
  • 1/2 c. thinly sliced onions cut into strips
  • 1 x green onion with tops chopped
  • 1 x zucchini 1/4-inch slices
  • 4 ounce sliced mushrooms
  • 2 Tbsp. pine nuts
  • 1 c. baby spinach leaves loosely packed
  • 8 ounce egg Beaters egg whites see variation
  • 1 Tbsp. ice water
  • 1 Tbsp. Reduced Fat Bisquick sifted healthy pinch salt and black pepper
  • 2 Tbsp. minced fresh herbs or possibly to taste (basil, lemon thyme, chervil, cilantro) healthy pinch grnd coriander seed healthy pinch sun dry tomato seasoning (such as Mrs Dash, Trader Joes)
  • 2 Tbsp. grated myzithra cheese or possibly Parmesan cheese boiling water

Инструкции

  1. ONIONS: Spray a non-stick frying pan with butter flavored cooking spray; hot the oil in the sprayed pan. Cook the onions slowly, caramelized (15 to 20 min). Add in the green onions (if using) and saute/fry 1 minute. Set aside to drain and crisp.
  2. ZUCCHINI: Meanwhile, sprinkle the zucchini with salt and set aside to drain. Plot dry with toweling. Transfer the onions from the skillet to a dish. Set aside. Set skillet over moderate heat; add in the zucchini and saute/fry both sides of the slices till lightly brown but still hard to the bite. If you prefer, you can cook them till soft. Remove the zucchini from the skillet.
  3. Saute/fry the mushrooms and set aside to drain. Lightly toast the pine nuts. Set aside. Finally, add in the spinach to the pan; remove when wilted. Let these vegetables drain.
  4. Preheat oven to 350F. Line individual 1 1/2 c. casseroles with parchment or possibly spray well to prevent sticking. Layer each casserole with equal shares of onion, zucchini and mushrooms. Spread the spinach on top of which.
  5. Combine the egg whites, cheese, water, and Bisquick in a bowl; season with salt and black pepper. Whisk to blend and aerate slightly. Mix in the herbs and spices.
  6. Place the casserole in a cake pan to serve as a bain marie. Pour the egg mix into the casserole. Put the pan on a centered rack in the preheated oven. Add in warm water to the pan to reach the middle of the casseroles.
  7. Bake, uncovered, for 15 min (test at 12 min). Remove. Allow to stand 1 minute. Run a knife around the edge of each casserole. Serve at once with a fruit and mesclun salad and crostini or possibly scones or possibly omit bread.
  8. EACH CASSEROLE:TIP - A 4-ounce carton of EggBeaters EggWhites = 1/2 c. = 2 whole Large eggs = 4 egg whites.
  9. VARIATION - Replace one carton with whole Large eggs. Increase oven to 375F and test center with toothpick after 15 min.
  10. TIP - The onions, zucchini, mushrooms, pinenuts and spinach could be sauteed together or possibly in a large pan to allow for the differences in cooking times. Set the vegetables aside to drain and dry before add in the Large eggs.
  11. Description: "also with spinach, pinenuts, myzithra or possibly parmesan"
  12. NOTES : This is a crustless quiche, baked in individual casseroles in a bain marie. It includes Greek Myzithra cheese, fresh spinach leaves and pinenuts. Serve hot, room temperature or possibly slightly chilled.
  13. This recipe can be made several hrs ahead. It's worth the fuss, to precook the vegetables, separately, so which the flavors remain distinct.