Cuisinart Elite DLC-XPN - Manual (Page 67)

20
BREAKFAST & BRUNCH
Try this frittata pair ed with a green salad for a light lunch or dinner .
MIXED MUSHROOM AND RED PEPPER FRITTATA
Makes 10 servings
Approximate pr eparation time: 25 minutes, plus
15 minutes for baking
Preheat oven to 350°F .
Insert the small metal chopping blade into the small
work bowl of the Cuisinart
®
Food Processor and pr ocess
the Parmesan until finely chopped; r emove and reserve.
Add the garlic cloves to the small bowl and process until
finely chopped; remove bowl and r eserve.
Insert the slicing disc assembly, adjusted to 4mm, into
the large work bowl and slice the mushr ooms. Adjust
the disc to 2mm and then slice the red peppers.
Place a 12-inch nonstick skillet* over medium heat.
Add the olive oil and swirl the pan to coat the pan
surface evenly with the oil. Add the garlic to the skillet
and sauté for 2 to 3 minutes, until fragrant. Add the
mushrooms, r ed peppers, thyme, and a pinch each of
the salt and pepper. Sauté for about 8 to 10 minutes,
until the vegetables have softened.
While vegetables are cooking, beat the eggs together
well and stir in the remaining salt and pepper and
reserved Par mesan. Once vegetables are soft, r educe
heat to medium low and pour the eggs into the skillet;
lightly stir to evenly distribute the vegetables. Leave
skillet on the heat so that the bottom of the frittata
begins to set, about 5 minutes. Place skillet into oven
and bake until the top of the frittata is golden and
puffed, about 15 to 20 minutes.
Carefully r emove skillet from oven and invert onto a
cutting board to cut the frittata to serve immediately .
*If not using a nonstick pan, coat the pan with a nonstick
cooking spray before adding the eggs. T o do so, once the
vegetables are sautéed, stir them into beaten eggs; spray
the pan before adding the egg and vegetable mixtur e.
Nutritional information per scone:
Calories 102 (64% from fat) | carb. 2g | pro. 7g | fat 7g |
sat. fat 2g | chol. 212mg | sod. 295mg | calc. 38mg | fiber 1g
3
OUNCES
P
ARMESAN
,
CUT INTO
½-
INCH CUBES
3
GARLIC CLOVES
8 OUNCES CREMINI MUSHROOMS
2
RED BELL PEPPERS
,
EACH CUT
INTO
4
STRIPS
1
TEASPOON DRIED THYME
1½
TABLESPOONS EXTRA VIRGIN
OLIVE OIL
¼
TEASPOON KOSHER SALT
,
DIVIDED
½
TEASPOON FRESHLY GROUND
BLACK PEPPER
,
DIVIDED
10 LARGE EGGS