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RECIPE
12 INGREDIENTS9 STEPS40MIN

Clean Out the Fridge Frittata

5.0
5 Ratings

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Don't you hate getting ready to leave town with a drawer full of veggies in the vegetable drawer of your fridge? Or, sometimes you have leftovers vegetables that you just can't face warming up again. In these cases, I like to whip up a veggie frittata.
40MIN
Total Time

Domesticate Me

Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.
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Ingredients

US / METRIC
Servings:
2
Serves 2
2 Tbsp
Extra-Virgin Olive Oil
1
Large  Shallot , chopped
2 cloves
Garlic , minced
1/2 cup
or Frozen Green Peas
10
Asparagus , sliced
3/4 cup
Zucchini , chopped
1 Tbsp
Water
1/2 tsp
2 oz
Goat Cheese , crumbled
to taste

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Nutrition Per Serving

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CALORIES
517
FAT
36.6 g
PROTEIN
30.6 g
CARBS
17.5 g

Cooking Instructions

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Step 1
Prep your ingredients: crumble the Goat Cheese (2 ounce), chop the Zucchini (3/4 cup), slice the Asparagus (10) diagonally into 1/2 inch pieces, chop the Shallot (1), and mince the Garlic (2 clove).
Step 2
Start by blanching the Shelled Fresh Peas (1/2 cup). If you don’t know what blanching is, don’t panic. That’s why I’m here: Bring a small pot of water to a boil. Add the peas and cook for 1 minute.
Step 3
Strain and transfer to a small bowl of ice water to shock them. Strain again.
Step 4
Heat Extra-Virgin Olive Oil (2 tablespoon) in an 8-10 inch non-stick pan. When hot, add chopped shallots and garlic and cook for 2 minutes.
Step 5
Add the shelled fresh peas, asparagus, and zucchini to the pan. Cover and cook for 3 minutes over medium heat until just tender.
Step 6
While the vegetables are cooking, lightly beat the Egg (6), with the Water (1 tablespoon), Salt (1/2 teaspoon), and some Ground Black Pepper (to taste). Don't overmix the eggs!
Step 7
Add the eggs to the pan and immediately lower the heat to low. While your frittata is cooking, preheat the broiler.
Step 8
Cook your frittata for about 7 minutes, and then add the goat cheese and cook for another 2-3 minutes. At this point, the sides of your frittata should be set, but the top should still be a little runny.
Step 9
Carefully transfer the frittata to the broiler and cook for 2 minutes until it puffs slightly and the top is golden brown. Remove the frittata from the broiler, and transfer it to a plate. Slice and serve immediately, topped with Arugula (to taste).

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Nutrition Per Serving
Calories
517
% Daily Value*
Fat
36.6 g
47%
Saturated Fat
12.5 g
62%
Trans Fat
0.1 g
--
Cholesterol
569.2 mg
190%
Carbohydrates
17.5 g
6%
Fiber
5.6 g
20%
Sugars
7.6 g
--
Protein
30.6 g
61%
Sodium
943.2 mg
41%
Vitamin D
3.1 µg
16%
Calcium
228.4 mg
18%
Iron
6.5 mg
36%
Potassium
667.0 mg
14%
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