Frittata Primavera - 10 to 12 Servings

Cuisinart original

Frittatas are a great alternative to traditional omelets. Try this one – you will not be disappointed.


Makes ten to twelve servings


3 ounces Parmesan, cut into ½-inch pieces 1 small zucchini (about 4 ounces) 1 medium to large carrot 1 medium red bell pepper 6 medium mushrooms (firm white mushrooms work well) 1 small onion 1 tablespoon extra virgin olive oil ½ teaspoon kosher salt, divided 10 large eggs ¼ cup whole or reduced-fat milk ¼ teaspoon freshly ground black pepper nonstick cooking spray 6 large basil leaves, torn into pieces

Nutritional information

Nutritional information per serving (based on 12 servings): Calories 117 (58% from fat) • carb. 3g • pro. 9g • fat 8g • sat. fat 3g • chol. 183mg • sod. 264mg • calc. 114mg • fiber 1g


Preheat oven to 375°F. Insert the chopping blade into the food processor; fit onto motor base. Put the Parmesan into the work bowl. Pulse 2 to 3 times on High, then process 20 to 30 seconds until finely ground. Remove and reserve. Carefully remove the chopping blade and fit the reversible shredding/slicing disc, with the shredding side facing up. First shred the zucchini, and then the carrot. Remove and reserve in a medium mixing bowl. Flip the reversible disc over to use the slicing side. Slice the pepper, mushrooms and onion. Add to the bowl with the other vegetables. Put 1 tablespoon of oil into a 12-inch, oven-proof, nonstick skillet (the Cuisinart® GreenGourmet® Skillet is the perfect pan for this recipe). Set over medium heat. Once oil is hot, add the vegetables with 1 to 2 pinches of the salt. Sauté until softened. While the vegetables are cooking, put the eggs, milk, remaining salt and pepper into the blender jar. Run on High until well combined and frothy. After the vegetables are cooked, remove and reserve in the same bowl as before. Lightly coat the same pan with the nonstick cooking spray. Return the sautéed vegetables to the pan, pour the egg mixture over the vegetables, and then top with the cheese and basil. Let cook over medium-low heat until bottom is just set. Transfer to the preheated oven and cook until frittata is puffed and browned on top, about 20 to 25 minutes. After baking, let frittata sit for 5 minutes before slicing and serving.