Vegetable Frittata

Name: Vegetable Frittata
Ingredients: 1 garlic bulb (about 9 cloves); 3 tablespoons olive oil, divided; 4 small zucchini, sliced; 1 pound asparagus spears, cut into 3-inch lengths; 1 (1-pound) bunch Swiss chard; 3 medium-size onions; 3 tablespoons chopped fresh oregano; 1 (4-ounce) jar sliced pimiento, drained; 20 large eggs, beaten; 2 to 2 1/4 teaspoons salt; 1 to 1 1/4 teaspoons freshly ground pepper; 4 cups shredded Parmesan cheese

12 ingredients

10 steps

Ingredients

1 garlic bulb (about 9 cloves)
3 tablespoons olive oil, divided
4 small zucchini, sliced
1 pound asparagus spears, cut into 3-inch lengths
1 (1-pound) bunch Swiss chard
3 medium-size onions
3 tablespoons chopped fresh oregano
1 (4-ounce) jar sliced pimiento, drained
20 large eggs, beaten
2 to 2 1/4 teaspoons salt
1 to 1 1/4 teaspoons freshly ground pepper
4 cups shredded Parmesan cheese

Directions

1

Cut off pointed end of garlic bulb; place bulb on a piece of foil. Drizzle with 1 tablespoon oil. Fold to seal. Bake at 350° for 40 minutes; cool. Squeeze pulp from bulb. Set aside.
2

Arrange zucchini in a steamer basket over boiling water. Cover and steam 5 minutes or until crisp-tender. Set aside.
3

Arrange asparagus in a steamer basket over boiling water. Cover and steam 5 minutes or until crisp-tender. Set aside.
4

Remove and slice stalks from chard. Cut leaves into 1-inch strips.
5

Arrange chard stems and stalks in a steamer basket over boiling water. Cover and steam 3 minutes or until tender. Set aside.
6

Cut onions in half lengthwise; cut into very thin wedges.
7

Saute onion in remaining 2 tablespoons olive oil in a large skillet over medium-high heat 5 minutes or until tender. Add garlic, chard, zucchini, asparagus, oregano, and pimiento; toss gently.
8

Whisk together eggs, salt, and pepper.
9

Layer half of vegetable mixture, cheese, and egg mixture; repeat procedure. Pour into a lightly greased 12-inch skillet.
10

Bake at 325° for 55 minutes or until mixture is set.